Save to Pinterest A vibrant nourishing bowl featuring fluffy quinoa caramelized roasted sweet potatoes and crisp kale finished with a zesty lemon-tahini dressing&mdash a perfect light lunch or side inspired by coastal freshness.
This light coastal bowl became a family favorite quickly especially on warm days when something fresh yet hearty is needed.
Ingredients
- Quinoa: 1 cup quinoa rinsed
- Water: 2 cups
- Salt: 1/2 teaspoon
- Sweet Potatoes: 2 medium peeled and cut into 1/2 inch cubes
- Kale: 1 large bunch stems removed leaves torn into bite sized pieces
- Olive Oil: 2 tablespoons divided
- Smoked Paprika: 1/2 teaspoon
- Ground Cumin: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Tahini: 3 tablespoons
- Fresh Lemon Juice: 2 tablespoons
- Maple Syrup or Honey: 1 tablespoon
- Water: 2 tablespoons more as needed
- Garlic: 1 small clove finely minced
- Salt: 1/4 teaspoon
- Toasted Pumpkin Seeds: 1/4 cup pepitas
- Chopped Fresh Parsley: 2 tablespoons optional
- Lemon Wedges: for serving
Instructions
- Preheat the 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 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 to Pinterest This recipe always brings my family together especially on weekends when we enjoy fresh meals and good conversation.
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 easy to customize and perfect for a healthy satisfying meal anytime.
Recipe FAQs
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform 1/2-inch cubes and spread them in a single layer on a baking sheet. Toss with olive oil and spices, then roast at 425°F, flipping halfway to ensure even caramelization.
- → What’s the best way to prepare the kale for tenderness?
Massage kale leaves with olive oil and a pinch of salt for 1–2 minutes until they soften and become bright green. This breaks down fibers and improves texture.
- → Can I substitute quinoa with other grains?
Yes, alternatives like farro, bulgur, or couscous can be used, though cooking times and water ratios will vary.
- → How do I adjust the dressing’s consistency?
Whisk the lemon-tahini dressing and add water gradually until desired creaminess is reached, balancing thickness and pourability.
- → What options exist for additional protein toppings?
Grilled shrimp, chickpeas, or tofu make great protein additions, complementing the bowl’s fresh flavors and textures.
- → Are there any allergy concerns with this dish?
Yes, it contains sesame from tahini and seeds from toasted pumpkin seeds. Always verify ingredient sources if allergies are a concern.