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.
The first time I made this every color on my plate instantly lifted my mood. It's so simple to prep that I was able to whip it up for a busy weekday lunch and feel good about every bite.
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, 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
- Salt (for dressing): to taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet, roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook the Quinoa:
- 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.
- Sauté the Kale:
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped kale, season with salt, and sauté for 2–3 minutes until just wilted.
- Prepare 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 Bowls:
- 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 My kids love helping layer the bowls, and the rainbow colors always make dinner feel special. It's a healthy dish that brings everyone together around the table.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini), gluten-free, dairy-free, nut-free if pumpkin seeds used. Always check for cross-contamination in packaged products.
Nutritional Information
Per serving: 410 Calories, 22 g Total Fat, 46 g Carbohydrates, 10 g Protein
Save This bowl is just as delicious chilled as it is warm. Layer, drizzle, and enjoy a truly nourishing meal any day of the week.
Recipe FAQ
- → How should I cook the quinoa for this bowl?
Rinse quinoa thoroughly, then boil in water and simmer covered for about 15 minutes until the water is absorbed. Fluff with a fork before serving.
- → What’s the best way to roast the beets?
Toss beet wedges with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until tender and caramelized, turning halfway through.
- → How can I prepare the kale to keep it crisp yet tender?
Sauté chopped kale in olive oil over medium heat for 2–3 minutes with a pinch of salt, just until wilted but still bright and textured.
- → How do I make the tahini dressing creamy and smooth?
Whisk tahini, lemon juice, maple syrup, minced garlic, and salt together. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
- → Can I substitute the pumpkin seeds with other toppings?
Yes, sunflower seeds or chopped walnuts make excellent alternatives to add crunch and flavor.