A nourishing bowl with quinoa, roasted sweet potatoes, kale, and a zesty lemon-tahini drizzle.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
05 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
06 - 2 tablespoons olive oil, divided
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon salt
→ Dressing
11 - 3 tablespoons tahini
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon maple syrup or honey
14 - 2 tablespoons water, more as needed
15 - 1 small garlic clove, finely minced
16 - 1/4 teaspoon salt
→ Garnishes
17 - 1/4 cup toasted pumpkin seeds (pepitas)
18 - 2 tablespoons chopped fresh parsley (optional)
19 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - On a large baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread in a single layer.
03 - Roast sweet potatoes for 20 minutes, flipping halfway through, until golden and tender.
04 - 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.
05 - Place kale in a large bowl. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt. Massage with hands for 1–2 minutes until leaves are bright green and tender.
06 - Whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Adjust consistency with additional water if necessary.
07 - Divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
08 - Sprinkle toasted pumpkin seeds and chopped parsley over bowls. Serve with lemon wedges.
