Harvest Kale Quinoa Bowl (View Print Version)

A wholesome autumn bowl with roasted sweet potatoes, quinoa, kale, pecans, and tangy lemon tahini.

# What You'll Need:

→ Vegetables & Grains

01 - 1 large sweet potato, peeled and diced
02 - 1 cup quinoa, rinsed
03 - 4 cups kale, stems removed, chopped

→ Nuts & Fruit

04 - 1/2 cup pecans, roughly chopped
05 - 1/3 cup dried cranberries

→ Cheese

06 - 1/2 cup crumbled blue cheese

→ Lemon Tahini Dressing

07 - 1/4 cup tahini
08 - 3 tablespoons fresh lemon juice
09 - 2 tablespoons olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, minced
12 - 2 to 3 tablespoons water
13 - Salt and pepper to taste

→ Pantry

14 - 2 tablespoons olive oil for roasting
15 - Salt and pepper to taste

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden and tender.
03 - In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Place chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage gently for 1 to 2 minutes until leaves are soft and darkened.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 tablespoons water. Add more water as needed for a pourable consistency. Season with salt and pepper.
06 - Divide cooked quinoa among 4 bowls. Top each with massaged kale, roasted sweet potatoes, pecans, cranberries, and blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or refrigerate the components separately and assemble just before serving.

# Expert Advice:

01 -
  • It pulls together in under an hour but tastes like you spent all day meal prepping.
  • The lemon tahini dressing is so good youll want to drizzle it on everything for a week.
  • Each bite gives you crunch, sweetness, tang, and earthiness all at once.
  • It keeps beautifully in the fridge, so you can prep components ahead and feel smug about lunch all week.
02 -
  • Dont skip massaging the kale, it truly changes the texture from tough and bitter to silky and mild.
  • The dressing thickens as it sits, so whisk in a little extra water if you made it ahead and its too thick to drizzle.
  • Flip the sweet potatoes halfway through roasting or the bottoms will stick and the tops will stay pale.
03 -
  • Make extra dressing and keep it in the fridge, its amazing on grain bowls, salads, roasted vegetables, and even as a dip for raw veggies.
  • If your tahini is thick and grainy, stir it well before measuring or warm it slightly in the microwave to make it easier to whisk smooth.
  • Taste the dressing before you drizzle and adjust the lemon, salt, or sweetness to your liking, tahini brands vary and some need more balancing.
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