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 made this bowl for a weekend lunch after a trip to the farmers market. The colors and textures instantly made it a favorite in our home & it always feels refreshing and hearty without being heavy.
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 clove: 1, minced
- Warm water: 3–4 tablespoons, as needed
Instructions
- Roast Beets:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on the 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 a saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Saute Kale:
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped kale, season with salt, and saute for 2–3 minutes until just wilted.
- Prepare Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.
- Assemble Bowl:
- Divide quinoa among four bowls. Top with roasted beets, sauteed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Finishing Touch:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save My kids love assembling their own bowls, piling their favorite toppings and dressing. It has become a reliable weeknight meal that everyone enjoys and gets creative with together.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini). Gluten-free, dairy-free, nut-free unless using walnut swap. Always read packaged ingredient labels.
Nutritional Information
Per serving: Calories 410, Total Fat 22 g, Carbohydrates 46 g, Protein 10 g
Save This bowl comes together quickly and stays fresh for lunch the next day. Enjoy experimenting with different toppings and greens for endless variety.
Recipe FAQ
- → How do I roast beets for the bowl?
Peel and cut beets into wedges, toss with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until tender and caramelized.
- → What’s the best way to cook quinoa?
Bring quinoa and water to a boil, then simmer covered for about 15 minutes until water is absorbed. Fluff with a fork afterward.
- → How do I prepare the tahini dressing?
Whisk tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Add warm water gradually until smooth and pourable.
- → Can the pumpkin seeds be substituted?
Yes, you can swap pumpkin seeds for sunflower seeds or walnuts depending on preference or allergies.
- → How should the kale be cooked?
Sauté chopped kale in olive oil over medium heat for 2–3 minutes until just wilted, seasoned lightly with salt.