Creamy Tahini Quinoa Bowls
Published Feb 23, 2023
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Creamy Tahini Quinoa Bowls
Ingredients
- 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
Instructions
- 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
Calories: 355kcalCarbohydrates: 47gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 0.02mgSodium: 555mgPotassium: 729mgFiber: 9gSugar: 9gVitamin A: 13376IUVitamin C: 30mgCalcium: 136mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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