Harvest Kale Quinoa Bowl (Print Version)

A nourishing autumn-inspired bowl with roasted sweet potatoes, quinoa, kale, pecans, and tangy lemon tahini dressing.

# 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 Steps:

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 pourable consistency. Season with salt and pepper.
06 - Divide cooked 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 faster than you'd think, with most of the time spent just waiting for the oven to do its thing.
  • The contrast of textures keeps you interested with every bite, from the creamy tahini dressing to the snap of pecans.
  • Leftovers actually taste better the next day, and you can pack the components separately for lunch without anything getting soggy.
02 -
  • Don't skip massaging the kale, because raw kale in a salad can feel aggressive and bitter, but those two minutes of work transform it into something completely different.
  • The dressing gets thicker as it sits, so make it on the looser side and store it separately if you're planning leftovers, then thin with a little water when you're ready to eat.
03 -
  • Don't overcrowd the baking sheet when roasting the sweet potatoes, because they need space to caramelize instead of steam.
  • Make the tahini dressing the day before and store it in a jar, because the flavors actually deepen and marry together overnight.
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