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.
I first made this quinoa, kale & roasted beet bowl when I was searching for a colorful, satisfying lunch that everyone in my family could enjoy, regardless of their dietary preferences. We were instantly hooked by the earthy sweetness of the beets and how the creamy tahini dressing pulls all the flavors together.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons, divided
- Kale: 1 bunch, stems removed and leaves chopped
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Pumpkin seeds (pepitas): ¼ cup
- Salt and black pepper: to taste
- Tahini: ⅓ cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Garlic clove: 1, minced
- Warm water: 3–4 tablespoons, as needed
- Salt (for dressing): to taste
Instructions
- Prep 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 25–30 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 2–3 minutes until just wilted.
- Make Tahini Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until the dressing is 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 Sharing these bowls at the dinner table with my family, we always enjoy adding our own favorite toppings like chickpeas or a little extra avocado. My kids love choosing their own colorful combinations!
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, and a whisk help make preparation smooth and straightforward.
Allergen Information
The recipe contains sesame (tahini) and is free of gluten and dairy. If you swap pumpkin seeds with walnuts, check for nut allergies and always read packaged ingredient labels.
Nutritional Information
Each serving provides about 410 calories, 22 g total fat, 46 g carbohydrates, and 10 g protein—a great meal for anyone seeking balanced nutrition.
Save This wholesome bowl is perfect for meal prep or packing for a fresh lunch. The colorful ingredients make every bite lively and satisfying!
Recipe Questions & Answers
- → How do I roast beets perfectly?
Toss peeled beet wedges with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until tender and caramelized. Turn halfway for even cooking.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives and can be sautéed similarly to kale to maintain texture and flavor.
- → How should the tahini dressing be prepared?
Combine tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually whisk in warm water until smooth and pourable.
- → Is there a way to add more protein to this bowl?
Adding chickpeas, grilled chicken, or feta cheese enhances protein content to make it more filling.
- → What are good toppings to enhance texture?
Pumpkin seeds add crunch, but sunflower seeds or walnuts are also excellent options for extra texture.