Nourishing autumn bowl with roasted sweet potatoes, quinoa, kale, pecans, and cranberries in zesty lemon tahini.
# What You'll Need:
→ Vegetables & Grains
01 - 1 large sweet potato, peeled and diced
02 - 1 cup quinoa, rinsed
03 - 4 cups kale, stems removed, chopped
→ Nuts & Fruit
04 - 1/2 cup pecans, roughly chopped
05 - 1/3 cup dried cranberries
→ Cheese
06 - 1/2 cup crumbled blue cheese
→ Lemon Tahini Dressing
07 - 1/4 cup tahini
08 - 3 tablespoons fresh lemon juice
09 - 2 tablespoons olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, minced
12 - 2 to 3 tablespoons water
13 - Salt and pepper to taste
→ Pantry
14 - 2 tablespoons olive oil for roasting
15 - Salt and pepper to taste
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden and tender.
03 - In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Place chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage gently for 1 to 2 minutes until leaves are soft and darkened.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 tablespoons water. Add additional water as needed for a pourable consistency. Season with salt and pepper.
06 - Divide cooked quinoa among 4 bowls. Top each with massaged kale, roasted sweet potatoes, pecans, cranberries, and blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or refrigerate the components separately and assemble just before serving.
