Harvest Kale Quinoa Bowl (Printable Version)

Nourishing autumn bowl with roasted sweet potatoes, quinoa, kale, pecans, and tangy lemon tahini dressing.

# What You 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 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 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 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 for a pourable consistency. Season with salt and pepper.
06 - Divide quinoa among 4 bowls. Top with massaged kale, roasted sweet potatoes, pecans, cranberries, and blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or refrigerate components separately and assemble just before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and most of that time is hands-off roasting and simmering.
  • Everything tastes even better the next day, so meal prep becomes your secret weapon for busy weeks.
  • The balance of textures and temperatures keeps you satisfied without feeling heavy.
02 -
  • Don't skip massaging the kale with salt and olive oil because that step is what makes raw kale actually enjoyable instead of tough and bitter.
  • The tahini dressing thickens as it sits, so add the water slowly and save a little extra on the side for thinning at serving time.
03 -
  • Cook your quinoa the day before and store it in the refrigerator, then you can assemble this bowl in about ten minutes when you're hungry.
  • Toast your pecans in a dry skillet for two minutes right before eating to wake them up and make them taste fresher and crunchier.
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