Pin It 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 recipe quickly became a favorite in my household for its balance of textures and bright flavors that remind me of summer at the coast.
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 bowls:
- To assemble divide quinoa among bowls Top with massaged kale and roasted sweet potatoes Drizzle generously with lemon-tahini dressing.
- Garnish:
- Garnish with toasted pumpkin seeds parsley and lemon wedges.
Pin It This bowl has brought my family together around the table especially during busy weeknights when we need a healthy quick meal.
Serving Suggestions
Serve this bowl warm or at room temperature with lemon wedges for an extra bright touch.
Variations
Add grilled shrimp or chickpeas for protein Substitute baby spinach or arugula for kale for a different twist.
Storage Tips
Store components separately in airtight containers for up to 3 days Reheat sweet potatoes and quinoa before assembling.
Pin It 
This Light Coastal Bowl makes a balanced meal that delights your palate and nourishes your body. Enjoy the freshness of the coast anytime.
Recipe FAQs
- → How should the sweet potatoes be prepared for roasting?
Peel and cut the sweet potatoes into ½-inch cubes. Toss them with olive oil, smoked paprika, ground cumin, salt, and black pepper before roasting at 425°F for 20 minutes until tender and golden.
- → What is the best way to prepare the kale for this bowl?
Remove stems and tear kale leaves into bite-sized pieces. Massage with olive oil and a pinch of salt for 1–2 minutes until bright green and tender, which softens the texture and enhances flavor.
- → How do I achieve the right consistency for the lemon-tahini dressing?
Whisk tahini, lemon juice, maple syrup or honey, minced garlic, salt, and water. Adjust the amount of water to reach a smooth, pourable consistency that coats ingredients evenly.
- → Can I add protein to this dish without changing its character?
Yes, grilled shrimp or chickpeas complement the bowl nicely, boosting protein while maintaining its light, coastal-inspired profile.
- → Are there alternatives to kale in this bowl?
Baby spinach or arugula can be used instead of kale for a milder, tender green that still pairs well with the quinoa and roasted sweet potatoes.