Pin this 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 when looking for a hearty but light dinner option that everyone could enjoy after a busy day. Its beautiful colors and fresh flavors always bring smiles to our table.
Ingredients
- Quinoa: 1 cup rinsed
- Water: 2 cups
- Beets: 3 medium peeled and cut into wedges
- Olive oil: 2 tablespoons divided
- Kale: 1 bunch stems removed and leaves chopped
- Cherry tomatoes: 1 cup halved
- Avocado: 1 sliced
- Pumpkin seeds (pepitas): 1/4 cup
- Salt and black pepper: to taste
- Tahini: 1/3 cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Garlic clove: 1 minced
- Warm water: 3 to 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 to 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 to 3 minutes until just wilted.
- Make the 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 bowls:
- Divide quinoa among four bowls. Top with roasted beets sautéed kale cherry tomatoes avocado slices and pumpkin seeds. Drizzle generously with tahini dressing.
- Garnish and serve:
- Serve immediately garnished with extra seeds or a squeeze of lemon if desired.
Pin this Sharing this dish at weekend family lunches quickly made it a favorite. Kids love picking their toppings and making their bowls unique.
Nutritional Information
Each serving contains about 410 calories with 22 g total fat 46 g carbohydrates and 10 g protein making it both filling and healthy.
Required Tools
Baking sheet saucepan with lid large skillet mixing bowls and a whisk help pull this recipe together easily.
Serving Suggestions
Pair this vibrant bowl with a crisp Sauvignon Blanc or iced herbal tea for a refreshing meal.
Pin this This colorful bowl is sure to brighten your day and satisfy. Enjoy its freshness and hearty flavors anytime you need a nutrition boost.
Frequently Asked Recipe Questions
- → How do I roast beets for this bowl?
Preheat your oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard work well as alternatives. Sauté them lightly to maintain texture and flavor.
- → How is the tahini dressing made smooth?
Whisk tahini with lemon juice, maple syrup, garlic, and salt, then gradually add warm water until the dressing reaches a smooth, pourable consistency.
- → What can I add for extra protein?
Consider topping the bowl with chickpeas, grilled chicken, or feta cheese if dietary preferences allow.
- → Are pumpkin seeds necessary?
They add crunch and nuttiness but can be swapped with sunflower seeds or walnuts according to preference.
- → Is this suitable for gluten-free or dairy-free diets?
Yes, all ingredients are naturally gluten and dairy-free, making this bowl suitable for these diets.