Bright Kale Quinoa Bowl (Printable Version)

A vibrant bowl featuring kale, quinoa, roasted veggies, and a zesty lemon-tahini drizzle.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 4 cups kale, stems removed and chopped
04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 small red onion, thinly sliced
08 - 1 avocado, sliced

→ Dressing

09 - 1/4 cup tahini
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water
12 - 1 tablespoon extra virgin olive oil
13 - 1 teaspoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - Salt and pepper, to taste

→ Toppings

16 - 1/4 cup roasted pumpkin seeds (pepitas)
17 - 2 tablespoons chopped fresh parsley (optional)

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potato and red bell pepper with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, turning halfway through until golden and tender.
03 - Combine quinoa and water in a saucepan. Bring to boil, cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed. Remove from heat and keep covered for 5 minutes. Fluff with fork.
04 - Place chopped kale in a bowl and massage with a pinch of salt for 1 to 2 minutes until softened and bright green.
05 - Whisk tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, salt, and pepper until smooth. Adjust water to achieve desired consistency.
06 - Divide massaged kale among four bowls. Top with cooked quinoa, roasted vegetables, cherry tomatoes, red onion slices, and avocado.
07 - Drizzle lemon-tahini dressing over each bowl. Sprinkle with roasted pumpkin seeds and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • It feels clean and satisfying without leaving you hungry an hour later.
  • The lemon-tahini dressing is so good you'll want to drizzle it on everything.
  • You can prep the components ahead and assemble bowls all week long.
  • It's endlessly adaptable depending on what's in your fridge or season.
02 -
  • If you skip massaging the kale, it will taste like you're eating a salad made of cardboard.
  • The dressing thickens as it sits, so whisk in a little water before serving if it's been in the fridge.
  • Don't skip the parchment paper when roasting or you'll spend twenty minutes scrubbing caramelized bits off the pan.
03 -
  • If your tahini is grainy or separated, blend it in a food processor with a splash of warm water until it's silky.
  • Taste the dressing before you drizzle, because tahini brands vary in saltiness and you might need to adjust.
  • If you're short on time, buy pre-washed and chopped kale and skip the massage by wilting it in a hot pan for 30 seconds instead.

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