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 experimented with this bowl after craving something nourishing but colorful on a weekday, and it instantly became a favorite for both meal prep and family dinners. The homemade tahini dressing brings everything together in a way that's both fresh and comforting.
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
- Salt: to taste
Instructions
- Roast the 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 the 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 the 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.
- Make the Tahini 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 the Bowl:
- Divide quinoa among four bowls. Top with roasted beets, sauteed 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 My family especially likes customizing their bowls with extra avocado or a sprinkle of lemon zest, and it's become a go-to meal for busy weeknights. Assembling the bowls together makes it a fun dinner ritual.
Nutrition and Yield
Makes 4 servings. Each bowl contains approximately 410 calories, 22 g fat, 46 g carbohydrates, and 10 g protein. A filling and balanced choice for lunch or dinner.
Allergen Information
This recipe contains sesame from tahini, but is gluten-free, dairy-free, and nut-free if you use pumpkin seeds. Always check ingredient labels if sensitive.
Ingredient & Flavor Swaps
Top bowls with chickpeas, grilled chicken, or feta (if not dairy-free) for extra protein. Swap pumpkin seeds for sunflower seeds or walnuts, and use maple syrup for a vegan dressing option.
Save Serve these bowls right away for the freshest flavors or store components separately for quick assembly throughout the week. Enjoy vibrant, wholesome meals with every colorful bite!
Recipe FAQs
- → How do I roast beets properly?
Roast peeled beet wedges tossed in olive oil, salt, and pepper at 400°F for 25–30 minutes until tender and caramelized, turning halfway.
- → Can I use another grain instead of quinoa?
Yes, alternatives like brown rice or couscous work well and offer a different texture and flavor profile.
- → What can substitute tahini in the dressing?
Sunflower seed butter or almond butter can replace tahini for a similar creamy consistency with a different taste.
- → How do I keep kale tender but not soggy?
Sauté chopped kale in olive oil for 2–3 minutes until just wilted, seasoning lightly with salt to maintain texture.
- → Can I prepare components ahead of time?
Yes, quinoa and roasted beets can be prepared in advance and stored refrigerated, assembling fresh before serving.