Save to Pinterest A vibrant, nutrient-packed bowl featuring earthy roasted beets, fluffy quinoa, and crisp kale, all brought together with a creamy tahini dressing. Perfect for a wholesome lunch or light dinner.
I created this recipe for busy weeknights when I craved something colorful and nourishing. The combination of roasted beets and creamy tahini dressing always feels comforting and satisfying.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons, divided
- Kale: 1 bunch, stems removed and leaves chopped
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Pumpkin seeds (pepitas): ¼ cup
- Salt and black pepper: to taste
- Tahini: ⅓ cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Garlic: 1 clove, minced
- Warm water: 3–4 tablespoons, as needed
- Salt (for dressing): to taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook the Quinoa:
- While beets roast, bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Sauté the Kale:
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped kale, season with salt, and cook for 2–3 minutes until wilted.
- Make the Tahini Dressing:
- Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.
- Assemble Bowls:
- Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Serve:
- Garnish with extra seeds or a squeeze of lemon, if desired. Serve immediately.
Save to Pinterest Last weekend, my family loved making these bowls together, customizing their toppings and drizzling extra tahini on top. It sparked creative ideas for using seasonal vegetables in new ways.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini). Gluten-free, dairy-free, nut-free unless swapping with walnuts. Always read labels for safety.
Nutritional Information
Calories per serving: 410. Total Fat: 22 g. Carbohydrates: 46 g. Protein: 10 g.
Save to Pinterest Enjoy making this bowl your own with fresh veggies. It is delicious served warm or chilled for lunch the next day.
Recipe FAQs
- → How do I ensure quinoa cooks fluffy?
Rinse quinoa under cold water to remove bitterness, then simmer it gently in water until absorbed. Fluff with a fork to keep it light and airy.
- → What’s the best way to roast beets for caramelization?
Toss beet wedges with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, turning halfway to achieve tender, caramelized edges.
- → How can kale be prepared without becoming too bitter or mushy?
Sauté chopped kale briefly in olive oil over medium heat just until wilted to maintain a bright color and mild flavor.
- → What substitutions work well for tahini in the dressing?
Sunflower seed butter or almond butter can replace tahini for a similar creamy texture with a different nutty flavor.
- → Can this bowl be customized with additional proteins?
Yes, adding chickpeas, grilled chicken, or feta cheese can increase protein content and add variety to the dish.