Festive Kale Bowl (Printable Version)
Tender massaged kale, roasted vegetables, quinoa, and creamy tahini drizzle create this vibrant celebration-worthy bowl.
# What You'll Need:
→ Grains
01 - 1 cup quinoa (uncooked), rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 1 large bunch kale, de-stemmed 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 cup pomegranate seeds
→ Legumes & Nuts
08 - 1 can (15 oz) chickpeas, drained and rinsed
09 - 1/4 cup sliced almonds or pumpkin seeds
→ Dressing
10 - 1/4 cup tahini
11 - 2 tablespoons lemon juice
12 - 1 tablespoon maple syrup
13 - 2 tablespoons water
14 - 1 clove garlic, minced
15 - Salt & pepper to taste
→ Olive Oil & Seasonings
16 - 2 tablespoons olive oil (for roasting)
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon ground cumin
19 - Salt & pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F.
02 - On a baking sheet, toss the sweet potato, bell pepper, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes, stirring halfway, until golden and tender.
03 - In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, 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 splash of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until leaves soften and darken.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth and creamy. Add more water for a thinner consistency if needed.
06 - Divide quinoa among four bowls. Top with massaged kale, roasted vegetables and chickpeas, cherry tomatoes, pomegranate seeds, and sliced almonds or pumpkin seeds.
07 - Drizzle generously with tahini dressing. Serve immediately.
# Expert Advice:
01 -
- The tahini dressing clings to every leaf and crevice, turning ordinary kale into something you'll actually crave
- It looks impressive on the table but comes together faster than you can set the oven timer
02 -
- Don't skip massaging the kale, I tried once and ended up chewing through tough, bitter leaves for dinner
- Let the roasted vegetables cool for about five minutes before assembling, otherwise they'll wilt your beautiful massaged kale instantly
03 -
- Double the roasted vegetables and chickpeas while you're at it, they're incredible on their own as a side dish or mixed into salads the next day
- If your tahini dressing looks curdled when you first start whisking, keep going, it will suddenly come together into something smooth and creamy