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grain bowl with lemon tahini dressing

grain bowl
[category] Main Course, Salad
[published] September 7, 2022
[PREP] 15 minutes
[COOK] 20 minutes
[TOTAL] 32 minutes
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Ingredients

bowl

  • 2 cups water
  • 1 cup uncooked quinoa
  • 4 cups kale
  • 1 sweet potato
  • 1 red onion
  • 2 cups cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 an avocado sliced
  • fresh dill and chives optional

lemon tahini dressing

  • 1/4 cup tahini
  • 2-3 tbsp water
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp garlic
  • salt and pepper

Instructions

  1. Preheat the oven to 425. Add water to a pot and bring to a boil. Add quinoa and turn heat to low and cook for 15-20 minutes, until water evaporates and quinoa is cooked.
  2. Prep the vegetables: Cut the sweet potato into small chunks. Julienne the red onion. Cut the cherry tomatoes in half. Add all the vegetables to a baking sheet. Add olive oil, salt, and pepper, and toss to combine. Bake for 15-20 minutes, until sweet potato can be easily poked with a fork.
  3. While the vegetables cook, prepare the dressing. Add all the ingredients for the lemon tahini dressing to a bowl and whisk until smooth. If the mixture is thick add a bit more water. Pour your desired amount of dressing onto the kale and mix until well combined.
  4. To assemble the bowl, add the kale and quinoa to the bottom. Top with roasted vegetables, avocado, fresh dill and chives, and extra dressing. Enjoy!