Make-Ahead Roasted Sweet Potato, Kale & Quinoa Bowls with Lemon-Tahini Dressing
Filling grain-and-veg bowls built to keep in the fridge for lunches all week: roasted sweet potato and spiced chickpeas over quinoa and massaged kale, with a creamy lemon-tahini dressing kept separate and added when serving.
AI image1 hr 5 min
start to finish
20 min
hands on
Easy
difficulty
6
servings
Ingredients
Contains sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
560 kcal18g protein76g carbs22g fat
An estimate, not a lab analysis.
Method
Preheat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment.
Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear.
Combine the rinsed quinoa and 3 cups water in a medium saucepan; bring to a boil, reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
Remove the pot from the heat and let the quinoa sit, covered, for 10 minutes, then fluff with a fork.
Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and spread in a single layer on one baking sheet.
Toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, and 1/2 teaspoon kosher salt; spread on the second baking sheet in a single layer.
Roast the sweet potatoes and chickpeas in the oven until the sweet potatoes are tender and edges caramelize and the chickpeas are slightly crisp, 30 minutes, stirring/turning once halfway through.
While the quinoa and veg cook, massage the chopped kale with 1 tablespoon olive oil, 2 tablespoons lemon juice and a pinch (1/4 tsp) salt until the leaves are darker and pliable, about 3 minutes.
Make the dressing: whisk together the tahini, remaining 2 tablespoons lemon juice, minced garlic, maple syrup and 3 tablespoons warm water until smooth; season with 1/4 teaspoon salt and more water if needed for pourable consistency.
Let the roasted sweet potatoes and chickpeas cool on the sheet pans for about 10 minutes before assembling so steam doesn't wilt the kale.
Assemble the bowls: divide the quinoa among six airtight containers, top each with a portion of massaged kale, roasted sweet potatoes, spiced chickpeas, sliced red bell pepper and red onion.
Portion the dressing into a small jar or six small containers and store separately. Refrigerate the assembled bowls and dressing for up to 5 days.
When ready to eat, drizzle dressing over a portion, add sliced avocado and toasted pumpkin seeds if using; you can eat cold or briefly microwave the bowl (without dressing) to warm the roasted items.
Worth knowing
- Keep the dressing separate until serving so the kale and quinoa stay bright and the roasted sweet potatoes keep their texture.
- Massage the kale well — this breaks down toughness and helps it stay pleasant in the fridge for several days.
- If you like extra-crispy chickpeas, after roasting increase the oven to broil and broil the chickpeas 1–2 minutes while watching closely.
- Swap quinoa for farro or brown rice if not gluten-free; adjust cooking liquid/time accordingly.
- Add avocado the day you eat the bowl; it darkens if stored mixed in advance.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianVeganGluten-freeDairy-freeMeal prepHigh protein
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Californian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Californian cooking, not any restaurant's recipe. Written to be vegetarian and vegan and gluten-free and dairy-free as listed.