Save 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 is a go-to light meal for me whenever I crave something fresh yet satisfying with simple ingredients from my pantry.
Ingredients
- Quinoa: 1 cup quinoa rinsed
- Water: 2 cups
- Salt: 1/2 teaspoon
- Sweet potatoes: 2 medium peeled and cut into 1/2-inch cubes
- Kale: 1 large bunch, stems removed, leaves torn into bite-sized pieces
- Olive oil: 2 tablespoons divided
- Smoked paprika: 1/2 teaspoon
- Ground cumin: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Tahini: 3 tablespoons
- Fresh lemon juice: 2 tablespoons
- Maple syrup or honey: 1 tablespoon
- Water: 2 tablespoons more as needed
- Garlic clove: 1 small, finely minced
- Salt: 1/4 teaspoon
- Toasted pumpkin seeds (pepitas): 1/4 cup
- Chopped fresh parsley: 2 tablespoons optional
- Lemon wedges: for serving
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Prepare sweet potatoes:
- Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper on a large baking sheet. Spread in a single layer.
- Roast sweet potatoes:
- Roast for 20 minutes flipping halfway until golden and tender.
- Cook quinoa:
- Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to boil cover reduce heat and simmer 15 minutes. Let stand covered 5 minutes and fluff with fork.
- Prepare kale:
- Place kale in large bowl drizzle remaining 1 tablespoon olive oil and pinch of salt. Massage leaves 1–2 minutes until bright green and tender.
- Make dressing:
- Whisk tahini lemon juice maple syrup or honey water garlic and salt until smooth adjust with extra water if needed.
- Assemble bowls:
- Divide quinoa among bowls top with massaged kale and roasted sweet potatoes drizzle generously with dressing.
- Garnish:
- Top with toasted pumpkin seeds chopped parsley and lemon wedges.
Save Making this bowl always reminds me of sharing fresh meals with family on sunny weekends.
Serving Suggestions
Serve warm or at room temperature with optional grilled shrimp or chickpeas for extra protein.
Substitutions
Baby spinach or arugula can substitute kale and avocado adds a creamy texture.
Storage
Store leftovers in airtight container in refrigerator up to 3 days. Dressing can be kept separately for freshness.
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This Light Coastal Bowl balances flavor and nutrition perfectly for any light meal occasion.
Recipe FAQs
- → What is the best way to cook quinoa for this bowl?
Rinse quinoa thoroughly before boiling it in salted water. Simmer gently for 15 minutes, then let it rest covered to absorb moisture fully and become fluffy.
- → How can I make the kale more tender and flavorful?
Massaging kale with olive oil and a pinch of salt softens the leaves and enhances their natural flavor, making it more enjoyable to eat raw or in bowls.
- → What spices complement the roasted sweet potatoes?
Smoked paprika, ground cumin, salt, and black pepper add a warm, smoky depth that highlights the natural sweetness of roasted sweet potatoes.
- → Can I substitute any ingredients in the lemon-tahini dressing?
Yes, maple syrup or honey can be used for sweetness, and adjusting water quantity helps reach the desired dressing consistency. Fresh lemon juice is essential for brightness.
- → What garnishes enhance the textures and flavors of this bowl?
Toasted pumpkin seeds provide a crunchy contrast, fresh parsley adds herbal notes, and lemon wedges offer extra zest to balance the richness.