Save 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 tried this quinoa, kale & roasted beet bowl with tahini dressing after searching for creative vegetarian options that wouldn&t feel boring. The combination of roasted beets and creamy tahini is always a hit in our kitchen.
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): ¼ cup
- Salt and Black Pepper: To taste
- Tahini: ⅓ cup
- Lemon Juice: 2 tablespoons (about 1 lemon)
- Maple Syrup or Honey: 1 tablespoon
- Garlic: 1 clove, minced
- Warm Water: 3–4 tablespoons, as needed
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Instructions
- Roast Beets:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook Quinoa:
- While beets roast, bring 2 cups water and quinoa to a boil in saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with fork and set aside.
- Sauté Kale:
- Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add chopped kale, season with salt, and sauté for 2–3 minutes until just wilted.
- Make Tahini Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until dressing is smooth and pourable.
- Assemble Bowl:
- Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save This bowl is always a request at our weekend lunches. Even picky eaters in our family love customizing with extra avocado or a bright squeeze of lemon.
Required Tools
You will need a baking sheet, a saucepan with lid, a large skillet, mixing bowls, and a whisk to prepare this recipe.
Allergen Information
Contains sesame (tahini). This dish is naturally gluten-free, dairy-free, nut-free unless substituting with walnuts. Always check labels for packaged ingredients.
Nutritional Information (per serving)
Calories: 410. Total Fat: 22 g. Carbohydrates: 46 g. Protein: 10 g.
Save This bowl is delicious warm or chilled and makes tasty leftovers for a busy week. Enjoy experimenting with other seasonal veggies.
Recipe Guide
- → How do I roast beets for the bowl?
Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.
- → Can I substitute the pumpkin seeds?
Yes, sunflower seeds or walnuts work well as alternatives, adding different textures and flavors.
- → How is the tahini dressing prepared?
Whisk tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually add warm water until smooth and pourable.
- → Can this bowl be made vegan?
Yes, use maple syrup instead of honey in the dressing to keep it vegan-friendly.
- → What is the best way to cook the quinoa?
Bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
