Description
A refined harvest of textures and color, this bowl features nutty quinoa, caramelized sweet potato, and braised kale, all tied together with a silky tahini-lemon dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth or water (hot)
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil (extra-virgin)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 6 cups kale, stems removed and leaves thinly sliced
- 1 tbsp olive oil
- 1 garlic clove, minced
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup or honey
- 2–3 tbsp warm water
- 1/4 cup toasted pumpkin seeds or chopped toasted almonds
- 2 tbsp finely chopped fresh parsley or cilantro
- Optional: crumbled feta or goat cheese
Instructions
- Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- Meanwhile, bring hot broth and rinsed quinoa to a gentle boil, reduce to simmer, cover, and cook for 15 minutes. Let stand for 5 minutes, then fluff.
- Heat olive oil in a skillet over medium heat. Add garlic and kale; sauté for 3–5 minutes until wilted. Season with salt and lemon.
- Whisk together tahini, lemon juice, maple syrup, and warm water until smooth. Adjust consistency and seasoning as needed.
- Assemble the bowl by dividing quinoa, adding roasted sweet potatoes and kale, drizzling with dressing, and topping with seeds and herbs.
Notes
Store components separately in the fridge for up to 3-4 days. Dress just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg