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.
This is one of my favorite bowls for busy weeknights when I crave something hearty but light. The rich color of roasted beets makes the meal feel special, and I love how leftovers taste great the next day.
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 and leaves chopped
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Pumpkin seeds (pepitas): 1/4 cup
- Salt and black pepper: to taste
- Tahini: 1/3 cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Garlic: 1 clove, minced
- Warm water: 3 or 4 tablespoons, as needed
- Salt: to taste
Instructions
- Roast the beets:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 to 30 minutes, turning halfway, until tender and caramelized.
- Cook the quinoa:
- While beets roast, 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 or 3 minutes until wilted.
- Make tahini dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and salt. Gradually add warm water until smooth and pourable.
- Assemble the 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 I often make this for Sunday lunch, and my family gathers around to build their own custom bowls. Even my picky kid loves eating beets when they're roasted.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini). Gluten-free, dairy-free, nut-free unless you swap pumpkin seeds for walnuts. Check labels to confirm allergens.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 46 g, Protein: 10 g per serving
Save Finish with a sprinkle of seeds and a squeeze of lemon, and your bowl is ready to enjoy. This dish is great both warm or cold.
Kitchen Guide
- → How should I roast the beets for best flavor?
Toss beet wedges with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until tender and caramelized, turning midway.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard can be sautéed similarly to replace kale while maintaining freshness and nutrients.
- → What makes the tahini dressing creamy without dairy?
The combination of tahini, lemon juice, garlic, and a touch of maple syrup creates a smooth, rich dressing without dairy ingredients.
- → How do I cook quinoa perfectly?
Boil quinoa in water, then cover and simmer for 15 minutes until water is absorbed; fluff with a fork before serving.
- → Is this bowl suitable for gluten-free diets?
Yes, all main ingredients including quinoa, kale, beets, and tahini are naturally gluten-free.
- → What variations can add extra protein?
Consider adding chickpeas, grilled chicken, or feta cheese (if dairy is acceptable) for additional protein boost.