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 Light Coastal Bowl quickly became a favorite in my home for its balance of flavors and textures that satisfy without feeling 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:
- 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 Bowl:
- To assemble, divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
- Add Garnishes:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save Sharing this bowl with my family brings us together around a healthy and flavorful meal perfect for any season.
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
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This Light Coastal Bowl is a fresh, satisfying meal that’s simple to make and delightful to eat.
Recipe FAQs
- → How do I properly cook quinoa for this bowl?
Rinse the quinoa thoroughly, then boil it in salted water. Cover, reduce heat to low, and simmer for about 15 minutes. Let it rest covered for 5 minutes before fluffing with a fork.
- → What is the best way to roast sweet potatoes evenly?
Cut the sweet potatoes into uniform cubes, toss with olive oil and spices, and spread in a single layer on a baking sheet. Roast at 425°F for 20 minutes, flipping halfway through.
- → How can I make the kale tender without cooking it?
Massage the kale leaves with olive oil and a pinch of salt for 1-2 minutes until they become bright green and soft. This breaks down toughness and improves texture.
- → Can I substitute ingredients for dietary preferences?
Yes, baby spinach or arugula can replace kale, and adding grilled shrimp or chickpeas can boost protein content. Maple syrup can substitute honey in the dressing for vegan preference.
- → What adds crunch and flavor to this bowl?
Toasted pumpkin seeds provide a lovely crunch and nutty flavor, while fresh parsley adds a fresh herbal note complemented by the lemon-tahini dressing.