Save 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 first made this bowl for a family gathering, and everyone loved how beautiful it looked on the table. It quickly became my go-to when I want something nourishing yet simple.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons
- 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: to taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on the 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 sauté for 2–3 minutes until just wilted.
- Prepare 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 the Bowl:
- Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save We love making this together as a family, with everyone building their own perfect bowl. Even picky eaters enjoy all the veggie options!
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini). Nut-free if you use pumpkin seeds; swap with walnuts as needed.
Nutritional Information
Calories: 410. Total Fat: 22 g. Carbohydrates: 46 g. Protein: 10 g per serving.
Save Make this bowl your own by mixing and matching toppings. The tahini dressing brings all the flavors together perfectly.
Recipe FAQs
- → How do I roast beets perfectly?
Trim and peel beets, cut into wedges, toss with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until tender and caramelized.
- → What’s the best way to cook quinoa?
Rinse quinoa well, bring 2 cups water to a boil per cup of quinoa, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- → How to make the tahini dressing smooth?
Whisk tahini, lemon juice, maple syrup, garlic, and salt, then slowly add warm water until it reaches a creamy, pourable consistency.
- → Can I substitute pumpkin seeds?
Yes, alternatives like sunflower seeds or chopped walnuts work well for added crunch and nutrition.
- → What’s the best way to prepare kale for this dish?
Remove tough stems, chop leaves, then sauté in olive oil with a pinch of salt for 2–3 minutes until just wilted.