Description
A vibrant and nourishing bowl featuring roasted sweet potatoes, fluffy quinoa, and sautéed kale all drizzled with a tangy maple-tahini dressing. The perfect cozy, plant-based meal for fall or anytime!
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
4 cups chopped kale
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried cranberries
1/4 cup chopped pecans or walnuts
**Maple-Tahini Dressing:**
2 tbsp tahini
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp water (to thin)
Salt to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
3. Meanwhile, cook quinoa: combine quinoa and broth in a pot, bring to a boil, then reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside.
4. Heat the remaining 1 tbsp olive oil in a skillet and sauté kale for 2–3 minutes, until wilted and vibrant green.
5. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, water, and a pinch of salt to make the dressing.
6. Assemble bowls: divide quinoa, roasted sweet potatoes, and kale among bowls. Top with cranberries and pecans.
7. Drizzle generously with maple-tahini dressing and serve warm or chilled.
Notes
Add roasted chickpeas or tofu for extra protein.
The maple-tahini dressing keeps well in the fridge for up to 5 days.
Perfect for meal prep — enjoy warm or cold throughout the week!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa harvest bowl, sweet potato kale bowl, vegan bowl recipe, healthy fall meal, maple tahini dressing