A nourishing bowl of quinoa, roasted sweet potatoes, kale, dressed in lemon-tahini for fresh flavor.
# Ingredient List:
→ 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
→ Dressing
10 - 3 tablespoons tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 2 tablespoons water (add more if needed)
14 - 1 small garlic clove, finely minced
15 - 1/4 teaspoon salt
→ Garnishes
16 - 1/4 cup toasted pumpkin seeds (pepitas)
17 - 2 tablespoons chopped fresh parsley (optional)
18 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper on a baking sheet. Spread in a single layer.
03 - Roast sweet potatoes for 20 minutes, flipping halfway, until golden and tender.
04 - Combine quinoa, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
05 - Place kale in a bowl, drizzle with remaining 1 tablespoon olive oil and a pinch of salt, then massage with hands for 1–2 minutes until bright green and tender.
06 - Whisk together tahini, lemon juice, maple syrup or honey, water, 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, then drizzle generously with lemon-tahini dressing.
08 - Sprinkle with toasted pumpkin seeds, parsley if desired, and serve with lemon wedges.
