This Quinoa Kale Sweet Potato Bowl is healthy, colorful, and comes together in just about 30 minutes. It's one of my favorite easy meals when I want something filling but still fresh and light.
With roasted sweet potatoes, fluffy quinoa, and a creamy tahini dressing, it's perfect for busy weeknights or meal prep.
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Ingredients
- Base - I love using quinoa, lime cilantro rice, brown rice, cabbage, broccoli or cauliflower rice.
- Sweet Potato - Roasting brings out its natural sweetness and makes the bowl feel more satisfying. You ca also skip the quinoa base and use more sweet potatoes.
- Kale - Massaging it with lemon juice softens the texture and boosts the flavor. Don't skip this step!
- Chickpeas - For an interesting swap try my seasoned roasted air fryer chickpeas.
- Carrots - The matchsticks are a quick way to add color and crunch. No chopping needed! You can also use mango salsa, pico, sweet or roasted corn, zucchini zoodles or cucumber matchsticks.
- Spices (Cumin + Paprika) - Just a little gives the sweet potatoes a savory twist.
- Tahini - This nutty paste makes the dressing creamy without needing dairy. Feel free to use Greek yogurt instead for a lighter dressing. Almond butter or cashew butter can work, though the flavor will be slightly different.
- Garlic - Grated fresh garlic gives a bold, punchy flavor to the sauce.
- Optional Toppings - I love adding pumpkin seeds, hemp seeds, or microgreens for texture and extra nutrients.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sweet Potato Quinoa Bowl
- Roast the sweet potatoes - Preheat the oven to 400°F (200°C). Toss sweet potato cubes with oil, cumin, paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden and soft.
- Cook the quinoa - Prepare according to package instructions. Fluff with a fork when done.
- Massage the kale - Tear the kale leaves into pieces, discard the stems. Add lemon juice and a pinch of salt, and massage with your hands for a few minutes. Let it sit while you prep the rest.
- Assemble the bowls - Divide quinoa, kale, roasted sweet potatoes, chickpeas, carrots, and cabbage between two bowls.
- Make the sauce - In a small bowl or jar, whisk together tahini, lemon juice, oil, water, garlic, salt, pepper, and chili flakes.
- Top and serve - Drizzle the sauce over the bowls and finish with your favorite seeds or herbs.
Can I use spinach instead of kale?
Yes! Spinach or even arugula works great in this bowl. Just skip the massage step.
Tips
- Massage the kale - Don't skip this step! It makes a big difference in flavor and texture.
- Use pre-cooked quinoa - A great shortcut for busy weeknights. Look for frozen or shelf-stable packs.
- Switch the greens - No kale? Try spinach or arugula instead.
- Change the grain - This also works with brown rice, couscous, or farro.
- Make it spicy - Add a pinch of cayenne or sriracha to the tahini sauce.
- Try roasted chickpeas - For a crispy element, roast the chickpeas with spices.
- Add avocado - For creaminess and healthy fats, sliced avocado is perfect here.
- Add a protein boost - Toss in some grilled tofu, tempeh, or even leftover roasted veggies.
- Make it meal-prep friendly - Store everything separately and assemble before serving.
- Double the sauce - It's so good, you'll want extra for other meals!
- If you want to add some fun twist to this dish, try one of my Asian sauces instead.
Freezing And Storing Instructions
- To Store. Store leftovers in airtight containers in the fridge for up to 3 days. Keep sauce separate if possible.
- To Make Ahead. Roast the veggies and cook the quinoa in advance. Massage kale and store separately.
- To Reheat. Warm the sweet potato and quinoa in the microwave or a skillet. Add fresh toppings and sauce just before serving.
Serve it warm or cold! Either works. I love it warm in colder months and chilled during summer.
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Recipe Card
Quinoa Sweet Potato Bowl
This Quinoa Kale Sweet Potato Bowl is a healthy, easy grain bowl packed with veggies, chickpeas, and a creamy tahini dressing-perfect for meal prep or busy weeknights.
Ingredients
Method
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss sweet potato cubes with oil, cumin, paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden and soft.1½ cups sweet potato, salt and black pepper to taste, ⅛ teaspoon ground paprika, ¼ teaspoon cumin, 1 teaspoon olive oil, black pepper
- Cook the quinoa: Prepare according to package instructions. Fluff with a fork when done.½ cup raw quinoa
- Massage the kale: Tear the kale leaves into pieces, discard the stems. Add lemon juice and a pinch of salt, and massage with your hands for a few minutes. Let it sit while you prep the rest.3 cups kale, 2 teaspoon lemon juice, salt
- Assemble the bowls: Divide quinoa, kale, roasted sweet potatoes, chickpeas, carrots, and cabbage between two bowls.½ cup cooked chickpeas, ½ cup carrots, ½ cup red cabbage
- Make the sauce: In a small bowl or jar, whisk together tahini, lemon juice, oil, water, garlic, salt, pepper, and chili flakes.1 tablespoon tahini, 1 tablespoon lemon juice, 1 tablespoon avocado or olive oil, 1 teaspoon garlic, salt, black pepper, red chili flakes, 2 tablespoon water
- Top and serve: Drizzle the sauce over the bowls and finish with your favorite seeds or herbs.
- If you loved this recipe, please leave a 5-star rating and review below!
Nutrition
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Full Nutrition Disclaimer can be found here.
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