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.
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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
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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!
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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.
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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.
