Save Pin 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.
This bowl quickly became a favorite at home after I made it for a light dinner. The combination of roasted beets and creamy tahini dressing keeps everyone coming back for seconds.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons
- 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
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 and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Prepare Quinoa:
- In saucepan, bring 2 cups water and quinoa to a boil. Reduce heat, cover, simmer 15 minutes 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, sauté 2–3 minutes until wilted.
- Make Dressing:
- Whisk tahini, lemon juice, maple syrup (or honey), minced garlic and pinch of salt. Gradually add warm water until smooth and pourable.
- Assemble Bowls:
- Divide quinoa among bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado and pumpkin seeds. Drizzle generously with tahini dressing.
- Serve:
- Serve immediately, garnish with extra seeds or a squeeze of lemon.
Save Pin We celebrated a recent family birthday with these bowls, and everyone loved customizing their toppings. Even the kids asked for seconds.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls and whisk are all you need.
Nutritional Information
Each serving provides about 410 calories, 22 g total fat, 46 g carbohydrates, and 10 g protein.
Pairings & Variations
Try swapping pumpkin seeds for sunflower seeds or walnuts. This bowl pairs well with crisp Sauvignon Blanc or iced herbal tea.
Save Pin This bowl is perfect for meal prep or a quick dinner. Enjoy a colorful and healthy bite every time.
Recipe FAQs
- → How do I roast the beets?
Peel and cut beets into wedges, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and caramelized.
- → Can I substitute the tahini dressing?
Yes, variations include using sunflower seed butter or a lemon vinaigrette for a different flavor profile.
- → Is there a way to prepare kale for this bowl?
Sauté chopped kale in olive oil with a pinch of salt for 2–3 minutes until just wilted to retain some texture.
- → How can I add protein to this bowl?
Consider topping with chickpeas, grilled chicken, or feta cheese if not restricted by dietary needs.
- → What are good swaps for pumpkin seeds?
Sunflower seeds or chopped walnuts work well as alternative crunchy toppings.