Harvest Kale Quinoa Bowl (Printable Version)

Hearty grain bowl with roasted sweet potatoes, quinoa, kale, crunchy pecans, and creamy lemon tahini.

# Needed Ingredients:

→ 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, for thinning
13 - Salt and pepper, to taste

→ Pantry

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

# Preparation Steps:

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 rinsed 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 soften and darken.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 tablespoons water. Add additional water as needed for desired consistency. Season with salt and pepper.
06 - Divide cooked quinoa among 4 bowls. Top each with massaged kale, roasted sweet potatoes, pecans, cranberries, and crumbled blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or refrigerate components separately and assemble just before serving.

# Expert Advice:

01 -
  • Every component can be prepped ahead, so you can actually enjoy a proper dinner instead of cooking through it.
  • The contrast between the warm roasted potatoes and crisp massaged kale keeps things interesting in every bite.
  • That tahini dressing is addictive enough that you'll find yourself drizzling it on other things all week.
  • It's naturally vegetarian and gluten-free without tasting like you're missing anything.
02 -
  • Massaging the kale is not optional—it completely changes the texture and makes it actually enjoyable instead of tough and bitter.
  • The dressing thickens as it sits, so make it slightly thinner than you think you want it if you're not serving right away.
  • All the components keep separately in the fridge for a few days, but assemble just before eating so the kale doesn't wilt and the quinoa stays fluffy.
03 -
  • Chop everything before you start cooking so assembly is quick and nothing gets cold waiting around.
  • If you don't have a kitchen scale, lightly pack the quinoa and kale into your measuring cups rather than loosely filling them, which gives you more consistent results.
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