Harvest Kale Quinoa Bowl (Printer-Friendly)

Hearty autumn bowl with roasted sweet potatoes, quinoa, kale, and tangy lemon tahini.

# What You’ll Need:

→ 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

# How to Make It:

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 quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce to low heat, 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 are soft and darkened.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 tablespoons water. Add more water as needed to achieve a pourable consistency. Season with salt and pepper.
06 - Divide cooked quinoa among 4 bowls. Top each with massaged kale, roasted sweet potatoes, pecans, cranberries, and blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or refrigerate the components separately and assemble just before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and most of the work is just chopping and roasting, leaving you free to do other things.
  • Every component can be prepped ahead, so you can eat fresh bowls all week without cooking twice.
  • The combination of textures and flavors somehow feels indulgent even though it's genuinely good for you.
02 -
  • Don't skip massaging the kale; it completely transforms the texture from tough and bitter to tender and almost sweet, and it only takes your hands and a minute of gentle pressure.
  • The tahini dressing thickens as it sits, so make it a little looser than you think you want it, and if it gets too thick when you refrigerate it, just whisk in a bit more water before serving.
03 -
  • Make the tahini dressing a day ahead and store it in the refrigerator; the flavors actually deepen and come together more, and it's one less thing to think about in the morning.
  • If your sweet potatoes are staying in the fridge, store them separately from the kale because the moisture from the potatoes will soften the leaves even if they're already massaged.
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