Save 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 bowl quickly became my go-to for a nutritious and satisfying lunch that never feels heavy.
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:
- Whisk together tahini, lemon juice, maple syrup or honey, water, garlic, and salt until smooth. Adjust consistency with extra water as needed.
- Assemble Bowls:
- Divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
- Garnish:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save This recipe has brought my family together around the table with a simple, healthy meal everyone enjoys.
Nutrition
Each serving contains approximately 340 calories with balanced carbohydrates, protein, and healthy fats for sustained energy.
Variations
For added protein, add grilled shrimp or chickpeas. Substitute baby spinach or arugula for kale. Add sliced avocado for extra creaminess.
Serving Suggestions
Serve warm or at room temperature with lemon wedges on the side to brighten flavors.
Save 
This light coastal bowl is a refreshing choice that satisfies and nourishes with every bite.
Your Questions Answered
- → How do I roast sweet potatoes evenly?
Toss sweet potato cubes with oil and spices, spreading them in a single layer on a baking sheet. Flip halfway through roasting at 425°F for even caramelization and tenderness.
- → What is the best way to massage kale?
Drizzle olive oil and a pinch of salt over torn kale leaves, then gently rub and squeeze with your hands for 1–2 minutes until leaves soften and brighten in color.
- → Can I substitute quinoa with another grain?
Yes, millet or bulgur can work well as alternatives, offering different textures but similar wholesome appeal.
- → How can I adjust the dressing consistency?
Whisk in water gradually until the lemon-tahini dressing reaches a smooth, pourable consistency that coats ingredients nicely.
- → What garnishes work best with this bowl?
Toasted pumpkin seeds add crunch while fresh parsley and lemon wedges contribute brightness and fresh aroma.