New Year Kale Bowl (Printable Version)
A nourishing bowl featuring kale, roasted sweet potatoes, quinoa, and lemon-tahini dressing.
# What You'll Need:
→ Vegetables
01 - 1 large bunch kale, stems removed and leaves chopped
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
→ Grains & Legumes
05 - 1 cup quinoa, rinsed
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Dressing
07 - 3 tbsp tahini
08 - 2 tbsp lemon juice
09 - 1 tbsp maple syrup
10 - 1 tbsp olive oil
11 - 1 clove garlic, minced
12 - 2 to 4 tbsp water, as needed
13 - Salt and pepper, to taste
→ Seasonings & Oils
14 - 2 tbsp olive oil (for roasting)
15 - 1 tsp smoked paprika
16 - 1/2 tsp ground cumin
17 - Salt and pepper, to taste
→ Garnishes (optional)
18 - 2 tbsp pumpkin seeds
19 - Fresh parsley, chopped
# How To Make:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes and chickpeas separately with olive oil, smoked paprika, ground cumin, salt, and pepper; spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until sweet potatoes are tender and chickpeas are crispy.
04 - Prepare quinoa according to package instructions and set aside once cooked.
05 - In a large bowl, massage kale with a pinch of salt for 1 to 2 minutes until softened.
06 - Whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, and water (adjusting for desired consistency); season with salt and pepper.
07 - Divide cooked quinoa and massaged kale evenly into four bowls; top with roasted sweet potatoes, chickpeas, cherry tomatoes, and sliced red onion; drizzle with the dressing.
08 - Optionally, sprinkle with pumpkin seeds and chopped fresh parsley before serving immediately.
# Expert Advice:
01 -
- Everything roasts on one sheet while the quinoa cooks itself, so you can actually sit down for a minute.
- The crispy chickpeas add a crunch that makes every bite feel a little bit indulgent, even though its all vegetables.
- That lemon-tahini dressing transforms plain kale into something you actually crave the next day.
02 -
- If you skip drying the chickpeas before roasting, they will steam instead of crisp, and youll end up with sad little pebbles.
- Adding water to the tahini dressing slowly is key, too much at once and it seizes up into a grainy mess before it smooths out again.
03 -
- Roast extra chickpeas and keep them in a jar for snacking, theyre dangerously good on their own.
- Taste the dressing before you pour it, everyones tahini is different and some need more lemon or salt to balance out.