Creamy Tahini Quinoa Bowls 600x402

Creamy Tahini Quinoa Bowls


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Creamy Tahini Quinoa Bowls 600x402
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Creamy Tahini Quinoa Bowls

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Salad
Servings: 5
Calories: 355kcal
Author: Gina Fontana


  • 1 large sweet potato , peeled and chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1 cup uncooked quinoa
  • 2 cups packed kale leaves , washed and ripped into small-medium pieces
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt
  • 1 cup shredded carrots
  • ½ cup canned lentils
  • 2 tablespoons raw pumpkin seeds
  • 2 tablespoons roasted sunflower seeds
  • 1 ½ tablespoons nutritional yeast
  • ½ tablespoon whole flaxseeds
  • ½ tablespoon chia seeds
  • ¼ teaspoon salt
  • 1 ⁄8 teaspoon pepper
  • 1 ⁄3 cup creamy tahini dressing , plus more for drizzling over top if desired
  • Creamy Tahini Dressing
  • 1 ⁄3 cup tahini
  • 1 tablespoon olive oil
  • 1 ⁄3 cup plant milk
  • ½ tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • A pinch of ground pepper


  • Preheat the oven to 475°F. Peel and chop the sweet potato into medium pieces and place on a parchment-lined baking sheet. Drizzle with about 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and roast in the oven for 15 minutes.
  • Make the quinoa according to package directions. For this recipe I use 1 cup of uncooked quinoa with 1½ cups of water.
  • While the sweet potato and quinoa are cooking, make the creamy tahini dressing. Add all the dressing ingredients to a blender and blend until smooth, or alternatively use a small bowl and whisk to combine.
  • In a medium bowl, combine the kale leaves, 1 teaspoon lemon juice, 1 teaspoon olive oil, and ¼ teaspoon salt. Massage the kale with your hands until the leaves start to soften and turn a dark green (about 3-5 minutes).
  • In a large serving bowl, add the cooked quinoa and let it cool for about 5 minutes, then add all of the other ingredients along with 1⁄3 cup of the dressing and toss to combine.
  • Serve in bowls and garnish with additional seeds and dressing if desired. Store any leftovers in an airtight container in your fridge and enjoy within a few days. The dressing may be stored in an airtight container in the fridge for up to a month.


Nutrition Facts
Creamy Tahini Quinoa Bowls
Amount Per Serving
Calories 355 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 0.02mg0%
Sodium 555mg23%
Potassium 729mg21%
Carbohydrates 47g16%
Fiber 9g36%
Sugar 9g10%
Protein 12g24%
Vitamin A 13376IU268%
Vitamin C 30mg36%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Quinoa Tahini
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