Save to Pinterest 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.
I enjoy preparing this bowl as a wholesome meal that satisfies without feeling heavy, perfect for any day of the week.
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.
- Prepare 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 Bowl:
- Divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
- Add Garnishes:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save to Pinterest This recipe always brings smiles to family dinners and reminds me of fresh coastal afternoons spent together.
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
Save to Pinterest 
This Light Coastal Bowl is a refreshing and healthy choice for any meal, offering vibrant colors and flavors that brighten your day.
Recipe FAQs
- → How do I properly cook the quinoa for this bowl?
Rinse quinoa thoroughly, then simmer it in salted water for 15 minutes covered. Let it rest off heat for 5 minutes before fluffing with a fork to keep it light and fluffy.
- → What is the best way to prepare the kale for tenderness?
Massage the kale leaves with olive oil and a pinch of salt for 1-2 minutes until they soften and brighten in color, making them more tender and flavorful.
- → Can I substitute the sweet potatoes with other vegetables?
Yes, you can swap sweet potatoes with vegetables like butternut squash or carrots, which also roast well and add natural sweetness.
- → How can I adjust the lemon-tahini dressing consistency?
Add water gradually while whisking until the dressing reaches your desired thickness, balancing creaminess and drizzle ability.
- → What garnishes complement this bowl well?
Toasted pumpkin seeds add crunch and nutty flavor; fresh parsley and lemon wedges enhance brightness and aroma.