Save A vibrant, nourishing bowl featuring fluffy quinoa, caramelized roasted sweet potatoes, and crisp kale, finished with a zesty lemon-tahini dressing—a perfect light lunch or side inspired by coastal freshness.
I love making this bowl on warm days because it feels fresh yet satisfying and is easy to prepare for family lunches.
Ingredients
- Grains: 1 cup quinoa, rinsed; 2 cups water; 1/2 teaspoon salt
- Vegetables: 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1 large bunch kale, stems removed, leaves torn into bite-sized pieces; 2 tablespoons olive oil (divided); 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper
- Dressing: 3 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 tablespoon maple syrup or honey; 2 tablespoons water (more as needed); 1 small garlic clove, finely minced; 1/4 teaspoon salt
- Garnishes: 1/4 cup toasted pumpkin seeds (pepitas); 2 tablespoons chopped fresh parsley (optional); Lemon wedges, for serving
Instructions
- Step 1:
- Preheat the oven to 425℉ (220℃).
- Step 2:
- On a large baking sheet, toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper. Spread in a single layer.
- Step 3:
- Roast sweet potatoes for 20 minutes, flipping halfway through, until golden and tender.
- Step 4:
- Meanwhile, in a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Step 5:
- Place kale in a large bowl. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until leaves are bright green and tender.
- Step 6:
- For the dressing, whisk together tahini, lemon juice, maple syrup or honey, water, garlic, and salt until smooth. Adjust consistency with extra water as needed.
- Step 7:
- To assemble, divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
- Step 8:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save This recipe quickly became a favorite for family dinners and weekend lunches alike, bringing everyone together over a healthy meal.
Substitutions
You can substitute baby spinach or arugula for kale if preferred, and add sliced avocado for extra creaminess.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold as a salad bowl.
Health Benefits
This bowl is rich in protein, fiber, and antioxidants, supporting digestion and sustained energy levels.
Save 
This light coastal bowl is a delicious way to enjoy wholesome ingredients with minimal effort and maximum flavor.
Recipe FAQs
- → How do I cook quinoa fluffy and light?
Rinse quinoa thoroughly before cooking to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for 15 minutes. Let it rest off heat for 5 minutes and fluff gently with a fork.
- → What’s the best way to prepare kale for this dish?
Remove tough stems and tear the leaves into bite-sized pieces. Massage with olive oil and a pinch of salt for 1-2 minutes to soften and brighten the kale before assembling.
- → How can I get perfectly roasted sweet potatoes?
Cut sweet potatoes into uniform cubes, toss with oil and spices, then roast at 425°F (220°C) for 20 minutes, flipping halfway until golden and tender.
- → How to make the lemon-tahini dressing creamy yet pourable?
Whisk tahini, lemon juice, maple syrup or honey, garlic, salt, and water until smooth. Adjust water amount to reach desired consistency.
- → What are good protein additions to enhance this bowl?
Consider grilled shrimp, chickpeas, or sliced avocado to add protein and creaminess without overpowering the flavors.
- → Can I substitute kale with other greens?
Yes, baby spinach or arugula work well as milder alternatives that complement the sweet potatoes and quinoa.