Quinoa Kale Power Bowl with Lemon Tahini Dressing

Quinoa Kale Power Bowl with Lemon Tahini Dressing

Fluffy quinoa and massaged kale come together under a tangy, creamy tahini dressing.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This power bowl layers nutty quinoa, tender massaged kale, roasted chickpeas, and crunchy vegetables, all finished with a bright lemon tahini dressing. It makes a satisfying plant-based lunch or dinner that holds up well for meal prep since the components stay fresh for days when stored separately.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 bunch kale, stems removed and leaves thinly sliced
  • 1 tablespoon lemon juice
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup lemon tahini dressing
  • 2 tablespoons pumpkin seeds
  • salt and black pepper, to taste

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Combine the quinoa, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

  3. Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender.

  4. Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork.

  5. Toss the chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, and a pinch of salt, then spread in a single layer on the prepared baking sheet.

  6. Roast the chickpeas, shaking the pan once halfway through, until golden and crisp.

  7. While the chickpeas roast, place the sliced kale in a large bowl and massage with the remaining 1 tablespoon olive oil and lemon juice until the leaves soften and darken, about 2 minutes.

  8. Divide the cooked quinoa among four bowls and top each with massaged kale, cabbage, carrots, cherry tomatoes, and cucumber.

  9. Scatter the roasted chickpeas over each bowl and drizzle with the lemon tahini dressing.

  10. Sprinkle with pumpkin seeds, season with salt and pepper to taste, and serve immediately.

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    Quinoa Kale Power Bowl with Lemon Tahini Dressing

    This power bowl layers nutty quinoa, tender massaged kale, roasted chickpeas, and crunchy vegetables, all finished with a bright lemon tahini dressing. It makes a satisfying plant-based lunch or dinner that holds up well for meal prep since the components stay fresh for days when stored separately.

    45 min 4 servings 420 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1/4 teaspoon salt
    • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon smoked paprika
    • 1 bunch kale, stems removed and leaves thinly sliced
    • 1 tablespoon lemon juice
    • 1 cup shredded purple cabbage
    • 1 cup shredded carrots
    • 1/2 cup cherry tomatoes, halved
    • 1/2 cup diced cucumber
    • 1/4 cup lemon tahini dressing
    • 2 tablespoons pumpkin seeds
    • salt and black pepper, to taste

    Method

    1. 1

      Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    2. 2

      Combine the quinoa, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender.

    4. 4

      Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork.

    5. 5

      Toss the chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, and a pinch of salt, then spread in a single layer on the prepared baking sheet.

    6. 6

      Roast the chickpeas, shaking the pan once halfway through, until golden and crisp.

    7. 7

      While the chickpeas roast, place the sliced kale in a large bowl and massage with the remaining 1 tablespoon olive oil and lemon juice until the leaves soften and darken, about 2 minutes.

    8. 8

      Divide the cooked quinoa among four bowls and top each with massaged kale, cabbage, carrots, cherry tomatoes, and cucumber.

    9. 9

      Scatter the roasted chickpeas over each bowl and drizzle with the lemon tahini dressing.

    10. 10

      Sprinkle with pumpkin seeds, season with salt and pepper to taste, and serve immediately.