Quinoa Kale Roasted Beet Bowl

A vibrant, nutrient-packed bowl featuring earthy roasted beets, fluffy quinoa, and crisp kale, all brought together with a creamy tahini dressing. Perfect for a wholesome lunch or light dinner.

I first made this bowl last spring when local beets were at their peak. The tahini dressing brings everything together, creating a satisfying and fresh meal that's become a go-to in my house.

Ingredients

• Quinoa: 1 cup, rinsed
• Water: 2 cups
• Beets: 3 medium, peeled and cut into wedges
• Olive oil: 2 tablespoons
• Kale: 1 bunch, stems removed, leaves chopped
• Cherry tomatoes: 1 cup, halved
• Avocado: 1, sliced
• Pumpkin seeds (pepitas): ¼ cup
• Salt and black pepper: to taste
• Tahini: ⅓ cup
• Lemon juice: 2 tablespoons (about 1 lemon)
• Maple syrup or honey: 1 tablespoon
• Garlic clove: 1, minced
• Warm water: 3–4 tablespoons, as needed

Instructions

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Roast Beets:

Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.

Cook Quinoa:

While beets roast, bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Sauté Kale:

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped kale, season with salt, and sauté for 2–3 minutes until just wilted.

Make Tahini Dressing:

Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.

Assemble Bowl:

Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.

Serve:

Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.

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This bowl was a hit at our last family picnic. Even those who aren't usually beet fans loved the combination and the creamy dressing.

Required Tools

Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk

Allergen Information

Contains sesame (tahini). Gluten-free, dairy-free, nut-free (unless swapping with walnuts). Always check packaged ingredient labels for allergens.

Nutritional Information

Per serving: Calories 410, Total Fat 22 g, Carbohydrates 46 g, Protein 10 g

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Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Enjoy this bowl fresh for best flavor. The leftovers keep well for lunch the next day, just store the dressing separately.

Recipe Q&A

→ How do I roast beets for the bowl?

Peel and cut beets into wedges, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until tender and caramelized.

→ What is the best way to cook quinoa?

Rinse quinoa, then boil with twice the amount of water. Simmer covered for 15 minutes until water is absorbed, then fluff with a fork.

→ Can I replace the pumpkin seeds?

Yes, sunflower seeds or walnuts make excellent alternatives to add crunch and flavor.

→ How do I prepare the tahini dressing?

Whisk tahini, lemon juice, maple syrup or honey, minced garlic, salt, and warm water until smooth and pourable.

→ Is this bowl suitable for gluten-free and dairy-free diets?

Yes, this bowl is naturally gluten- and dairy-free, using whole ingredients and tahini-based dressing.

→ What variations can enhance protein content?

Adding chickpeas, grilled chicken, or feta cheese (if not dairy-free) can boost protein and add variety.