Pin It A vibrant, nourishing bowl featuring fluffy quinoa, caramelized roasted sweet potatoes, and crisp kale, finished with a zesty lemon-tahini dressing—a perfect light lunch or side inspired by coastal freshness.
This is one of my go-to light lunches that satisfies without weighing me down, perfect for busy weekdays or a refreshing side dish for dinner.
Ingredients
- Grains: 1 cup quinoa rinsed, 2 cups water, 1/2 teaspoon salt
- Vegetables: 2 medium sweet potatoes peeled and cut into 1/2-inch cubes, 1 large bunch kale stems removed leaves torn into bite-sized pieces, 2 tablespoons olive oil (divided), 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper
- Dressing: 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 2 tablespoons water (more as needed), 1 small garlic clove finely minced, 1/4 teaspoon salt
- Garnishes: 1/4 cup toasted pumpkin seeds (pepitas), 2 tablespoons chopped fresh parsley (optional), Lemon wedges for serving
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Prepare sweet potatoes:
- On a large baking sheet toss the sweet potato cubes with 1 tablespoon olive oil smoked paprika cumin salt and black pepper Spread in a single layer
- Roast sweet potatoes:
- Roast sweet potatoes for 20 minutes flipping halfway through until golden and tender
- Cook quinoa:
- Meanwhile in a medium saucepan combine quinoa water and 1/2 teaspoon salt Bring to a boil cover reduce heat to low and simmer for 15 minutes Remove from heat and let stand covered for 5 minutes Fluff with a fork
- Massage kale:
- Place kale in a large bowl Drizzle with remaining 1 tablespoon olive oil and a pinch of salt Massage with your hands for 1–2 minutes until leaves are bright green and tender
- Make dressing:
- For the dressing whisk together tahini lemon juice maple syrup or honey water garlic and salt until smooth Adjust consistency with extra water as needed
- Assemble bowls:
- To assemble divide quinoa among bowls Top with massaged kale and roasted sweet potatoes Drizzle generously with lemon-tahini dressing
- Garnish and serve:
- Garnish with toasted pumpkin seeds parsley and lemon wedges
Pin It This recipe always brings my family together around the table with its fresh vibrant flavors that everyone loves.
Required Tools
Baking sheet medium saucepan with lid large mixing bowl whisk measuring cups and spoons chefs knife and cutting board
Allergen Information
Contains sesame (tahini) Contains seeds (pumpkin seeds) Gluten-free and dairy-free Always check ingredient labels for cross-contamination if allergies are a concern
Nutritional Information
Calories 340 Total Fat 13 g Carbohydrates 49 g Protein 8 g per serving
Pin It 
This light coastal bowl is perfect for meal prep and is easily adaptable to your favorite seasonal vegetables.
Recipe FAQs
- → How do you prepare the quinoa for the bowl?
Rinse quinoa thoroughly, then simmer with water and a pinch of salt until fluffy. Let it rest covered to absorb moisture fully before fluffing with a fork.
- → What is the purpose of massaging the kale?
Massaging kale with olive oil and salt softens its tough leaves, making it tender and enhancing flavor absorption.
- → How are the sweet potatoes seasoned before roasting?
They are tossed with olive oil, smoked paprika, ground cumin, salt, and black pepper to add warmth and depth before roasting until caramelized.
- → What ingredients make up the lemon-tahini dressing?
The dressing combines tahini, fresh lemon juice, maple syrup or honey, minced garlic, water for consistency, and salt, creating a bright, creamy finish.
- → Can this bowl be served warm or cold?
Yes, it can be enjoyed either warm or at room temperature, offering flexible serving options.
- → What garnishes add texture and flavor to the bowl?
Toasted pumpkin seeds provide crunch, while fresh parsley and lemon wedges add refreshing herbal and citrus notes.