Harvest Kale Quinoa Bowl (Printable)

A nourishing autumn bowl with roasted sweet potatoes, quinoa, kale, pecans, cranberries, and blue cheese in zesty 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 Make It:

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 rinsed quinoa with 2 cups water and a pinch of salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
04 - Place chopped kale in a large bowl. Drizzle lightly with olive oil and add a pinch of salt. Massage gently for 1 to 2 minutes until leaves soften and darken.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and 2 tablespoons water. Add additional water as needed to achieve pourable consistency. Season with salt and pepper to taste.
06 - Divide cooked quinoa equally among 4 serving bowls. Layer with massaged kale, roasted sweet potatoes, chopped pecans, dried cranberries, and crumbled blue cheese. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or store components separately and assemble just before serving.

# Expert Tips:

01 -
  • It tastes like a farmers market in a bowl: Every ingredient brings its own flavor without competing for attention.
  • Comes together faster than you'd think: While the sweet potatoes roast, everything else happens at your own pace.
  • Feels fancy but honestly requires no special skills: Even beginners pull off something that looks intentional and delicious.
02 -
  • The dressing consistency matters: Too thick and it won't coat everything evenly; too thin and it disappears—start with less water and add gradually until you get something that flows but still clings.
  • Don't skip massaging the kale: It sounds silly but those 90 seconds transform raw kale from something you tolerate into something you actually want to eat.
03 -
  • Toasting the pecans lightly in a dry pan before chopping makes them taste almost half as good again: Just 2 or 3 minutes over medium heat, shaking constantly so they don't burn.
  • If blue cheese isn't your thing, try sharp cheddar, goat cheese, or feta: You want something with personality that stands up to the tahini and lemon.
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