Harvest Kale Quinoa Bowl

This Harvest Kale Quinoa Bowl is a nourishing autumn-inspired meal that combines the earthy sweetness of roasted vegetables with protein-packed grains. Featuring a vibrant mix of textures, from the crunch of pecans to the creaminess of tangy blue cheese, this bowl is finished with a zesty lemon tahini dressing that ties all the seasonal flavors together perfectly.

Save

The key to this salad is the massaged kale, which transforms the hardy greens into a tender and flavorful base. Combined with the natural sweetness of dried cranberries and the savory depth of roasted sweet potatoes, every bite offers a balanced taste of autumn.

Ingredients

• Vegetables & Grains: 1 large sweet potato (peeled and diced), 1 cup quinoa (rinsed), 4 cups kale (stems removed and chopped).
• Nuts & Fruit: 1/2 cup pecans (roughly chopped), 1/3 cup dried cranberries.
• Cheese: 1/2 cup crumbled blue cheese.
• Lemon Tahini Dressing: 1/4 cup tahini, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tbsp maple syrup or honey, 1 small garlic clove (minced), 2–3 tbsp water (to thin), salt and pepper.
• Pantry: 2 tbsp olive oil (for roasting), salt and pepper to taste.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

Check price on Amazon

Instructions

Step 1: Prep the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Roast Sweet Potatoes

Toss the diced sweet potatoes with 2 tbsp olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.

Step 3: Cook the Quinoa

In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, and fluff with a fork.

Step 4: Massage the Kale

Place chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage the leaves gently with your hands for 1–2 minutes until they become soft and darkened.

Step 5: Whisk the Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 tbsp water. Add more water if needed to reach a pourable consistency, then season with salt and pepper.

Step 6: Assemble the Bowls

Divide the cooked quinoa among 4 bowls. Top with the massaged kale, roasted sweet potatoes, chopped pecans, dried cranberries, and crumbled blue cheese.

Step 7: Finish and Serve

Drizzle each bowl generously with the lemon tahini dressing and serve immediately.

Zusatztipps für die Zubereitung

To ensure the fluffiest quinoa, make sure to let it rest covered after cooking to allow the steam to finish the process. For the sweet potatoes, ensure they are cut into uniform cubes so they all finish roasting at the same time.

Varianten und Anpassungen

You can easily customize this bowl by substituting the blue cheese with goat cheese or feta. For a vegan-friendly version, simply omit the cheese or use a plant-based alternative and stick with maple syrup. For extra protein, consider adding grilled chicken or chickpeas.

Serviervorschläge

This dish is best served immediately while the sweet potatoes and quinoa are still warm. If you are preparing this for lunches, refrigerate the components separately and assemble just before serving to maintain the best texture.

Save

Whether you enjoy it as a hearty lunch or a light weeknight dinner, this Harvest Kale Quinoa Bowl is a delicious way to celebrate the bounty of the season with wholesome ingredients and bold, zesty flavors.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Recipe Questions & Answers

→ Can I make this bowl ahead of time?

Yes! Prepare the roasted sweet potatoes, cooked quinoa, massaged kale, and lemon tahini dressing up to 3 days in advance. Store components separately in airtight containers in the refrigerator. Assemble bowls just before serving to maintain the best textures and prevent the kale from becoming soggy.

→ What can I substitute for blue cheese?

If blue cheese isn't your preference, try crumbled goat cheese for a milder tangy flavor or feta for a salty, firm texture. For a dairy-free option, use a vegan cheese alternative or simply add avocado slices for creaminess. The bowl remains delicious without any cheese if you prefer.

→ How do I properly massage kale?

Place chopped kale in a large bowl and drizzle with a small amount of olive oil and a pinch of salt. Use clean hands to gently rub and squeeze the leaves for 1-2 minutes. You'll notice the color deepen to dark green and the texture become tender and silky. This process breaks down tough fibers, making the kale much more enjoyable to eat raw.

→ Can I add protein to make it more filling?

Absolutely! Grilled chicken breast, baked salmon, or seasoned chickpeas work beautifully. For plant-based protein, try adding roasted chickpeas, edamame, or hemp seeds. The quinoa already provides 8 grams of protein per serving, but these additions can make it even more satisfying for heartier appetites.

→ What other nuts work in this bowl?

Walnuts make an excellent substitute for pecans with their earthy flavor. Almonds add a nice crunch and slightly sweeter taste. For a nut-free version, try toasted pumpkin seeds (pepitas) or sunflower seeds. Hazelnuts also work well if you enjoy their distinct flavor profile.