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You’ll love the fresh flavors and textures in this quinoa bowl recipe with sweet potatoes, kale, beets, and a creamy tahini dressing!
After I tasted an Urban Remedy quinoa macro bowl from the grocery store a while ago, I knew I wanted to make my own version of it.
The tasty combo of ingredients in this plant-based quinoa bowl recipe provides a great deal of nutrition, fiber and protein.
Grated beets, roasted chick peas, and pumpkin seeds add crunch and texture to the bowl. A generous spoonful of the creamy, lightly-sweetened tahini dressing brings everything together!
The quinoa bowl is a great recipe for meal prep because as long as you don’t add the dressing to the bowls, you can make the elements ahead and enjoy them through the week–reheated or cold!
You can cook the quinoa in the instant pot or on the stove. (And while we’re on the subject of meal prep, I have a post with all the whole foods I love to meal prep in the Instant Pot!)
How to Make This Quinoa Bowl Recipe (Step-by-Step Instructions)
Step 1 – Cook Quinoa
Preheat your oven to 450°F to start. While the oven is preheating, rinse your quinoa thoroughly using a sieve, and place in a small saucepan with 1-3/4 cups water.
Bring the quinoa to a boil first over medium-high heat, then cover the quinoa, reduce the heat to medium-low, and allow it to simmer for 15 minutes.
The water should have absorbed by this time. Remove the quinoa from the heat, and let it sit, still covered, for 10 more minutes.
Step 2 – Roast Sweet Potatoes & Chickpeas
While the quinoa is cooking, toss the sweet potato cubes and chickpeas in avocado oil (olive oil works too), cumin, and salt.
You’ll roast these together in a single layer on a parchment-lined sheet pan until the potatoes are tender and the chickpeas are golden brown and crisp.
Step 3 – Prepare Tahini Dressing
Next prepare the dressing. You can either whisk the ingredients together, or use a small blender to avoid mincing the garlic first.
Step 4 – Assemble Quinoa Bowls
When everything is ready, assemble the bowls with the quinoa, sweet potatoes and chickpeas, kale, and beets side-by-side. (Do not stir the ingredients together or the beets will quickly dye everything pink and look less appetizing.)
Sprinkle about a tablespoon of raw pumpkin seeds on top of each bowl, and then drizzle with as much dressing as you like!
How to Make Ahead and Store This Quinoa Bowl Recipe
The separate elements can be prepared in advance and stored in food storage containers for up to four days until serving (the chickpeas won’t be as crisp). The bowls may be served cold, or may be warmed before adding the dressing.
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Tahini Quinoa Bowl (Sweet Potato, Kale & Beet)
You'll love the fresh flavors and textures in this quinoa bowl recipe with sweet potatoes, kale, beets, and a creamy tahini dressing!
Ingredients
- 1 cup quinoa (will yield 3 cups when cooked)
- 1 large sweet potato, peeled and cut into small cubes
- 1 15oz can chickpeas (garbanzo beans), rinsed, drained, and patted dry
- 3 Tablespoons avocado oil (or extra virgin olive oil)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 bunch curly kale, washed with stems removed, chopped into bite-sized pieces
- 2 small red beets, shredded with a box grater
- 1/4 cup raw pumpkin seeds (1 Tablespoon per bowl)
Tahini Dressing
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons lemon juice or apple cider vinegar
- 1/2 cup tahini
- 4 teaspoons real maple syrup, or to taste
- Up to 6 Tablespoons water
- 2 clove garlic, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 450°F.
- Cook quinoa: Rinse quinoa thoroughly. Place in a small saucepan with 1-3/4 cup water. Bring to a boil over medium-high heat, then reduce heat to medium-low and cover. Simmer for 15 minutes, or until the water is absorbed, then let sit off the heat, covered, for 10 minutes.
- Roast sweet potatoes and chickpeas: Meanwhile, once oven is preheated, toss sweet potatoes and chickpeas in avocado oil, cumin, and salt. Spread in a single layer on a parchment-lined half sheet pan. Bake for about 40 minutes, or until sweet potatoes are tender and chickpeas are golden and crisp.
- Prepare dressing: While the quinoa and sweet potatoes are cooking, whisk together the tahini dressing ingredients. (Alternately blend the ingredients in a small blender to avoid mincing the garlic.)
- Assemble bowls: Assemble bowls with quinoa, sweet potatoes and chickpeas, chopped kale, and shredded beats (leave elements side-by-side--do not stir ingredients together). Sprinkle with pumpkin seeds, then top each bowl with desired amount of dressing.
Notes
Make ahead and storage: The elements to the bowl can be prepped in advance and stored in food storage containers in the refrigerator. Assemble bowls and add dressing just prior to serving. The bowls may be served cold, or you can warm the bowl before dressing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 699Total Fat: 45gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 0mgSodium: 644mgCarbohydrates: 63gFiber: 13gSugar: 14gProtein: 18g
*Nutrition information is not always accurate.