Pin this A colleague brought this bowl to a potluck last October, and I watched everyone circle back for seconds. The way the sweet potatoes caramelized at the edges and the dressing pooled into the quinoa made me ask for the recipe on the spot. I made it that weekend and have been tinkering with it ever since. It's the kind of meal that looks impressive but comes together without much fuss.
I started making this on Sundays to get through the week without ordering takeout. My partner would wander into the kitchen drawn by the smell of roasting sweet potatoes and ask if dinner was ready yet. We'd sit at the counter with our bowls, picking out the cranberries and debating whether blue cheese or goat cheese worked better. Those quiet evenings became a ritual I didn't realize I needed.
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Ingredients
- Sweet potato: Choose firm, unblemished ones and dice them evenly so they roast at the same rate.
- Quinoa: Rinsing removes the bitter coating and makes all the difference in flavor.
- Kale: Massaging it with oil breaks down the tough fibers and turns it silky.
- Pecans: Toasting them for a few minutes in a dry pan deepens their flavor.
- Dried cranberries: They add pops of sweetness that balance the tangy dressing.
- Blue cheese: Use a mild variety if you're not a fan of strong funk.
- Tahini: Stir it well before measuring since the oil separates in the jar.
- Lemon juice: Fresh is essential here, bottled juice tastes flat in the dressing.
- Maple syrup: A touch of sweetness rounds out the acidity without making it cloying.
- Garlic: Mince it finely so it blends smoothly into the dressing.
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Instructions
- Roast the sweet potatoes:
- Preheat your oven to 425°F and toss the diced sweet potato with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 20 to 25 minutes, flipping halfway, until the edges turn golden and caramelized.
- Cook the quinoa:
- Combine rinsed quinoa with 2 cups water and a pinch of salt in a saucepan. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes before letting it rest off the heat for 5 minutes.
- Massage the kale:
- Place chopped kale in a large bowl, drizzle with olive oil and a pinch of salt, then use your hands to massage it for a minute or two. You'll feel the leaves soften and see them darken.
- Make the dressing:
- Whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and 2 tablespoons of water in a small bowl. Add more water a little at a time until it's thin enough to drizzle.
- Assemble the bowls:
- Divide the quinoa among four bowls and top with kale, roasted sweet potatoes, pecans, cranberries, and blue cheese. Drizzle the dressing over everything and serve right away.
Pin this My neighbor asked for the recipe after I brought her a bowl when she was recovering from surgery. She told me later it was the first meal that made her feel human again. That's when I realized this dish does more than fill you up, it feels like care in a bowl.
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How to Store and Reheat
Keep the components separate in airtight containers in the fridge for up to four days. The quinoa and sweet potatoes reheat well in the microwave, but the kale and toppings are best served cold. Assemble each bowl fresh so nothing gets soggy.
Substitutions That Work
Swap the blue cheese for goat cheese or feta if you want something milder. Walnuts or almonds can replace the pecans, and grilled chicken or roasted chickpeas add protein if you need it. For a vegan version, skip the cheese or use a plant-based crumble and stick with maple syrup in the dressing.
Serving Suggestions
This bowl stands on its own, but I've served it alongside roasted chicken thighs or a simple white bean soup. A crusty piece of sourdough on the side is perfect for mopping up the dressing. If you're feeding a crowd, set out all the components and let everyone build their own bowl.
- Double the dressing recipe, you'll want extra for drizzling.
- Toast the pecans in a dry skillet for three minutes to bring out their richness.
- Toss any leftover roasted sweet potatoes into scrambled eggs the next morning.
Pin this This bowl has become my answer to the question of what to make when I want something healthy but satisfying. It never gets old, and every time I make it, I remember why I keep coming back.
Frequently Asked Recipe Questions
- → How do I massage kale properly?
Place chopped kale in a large bowl and drizzle with a small amount of olive oil and pinch of salt. Use clean hands to gently rub and squeeze the leaves for 1-2 minutes until they darken in color and become silky tender. This breaks down tough fibers and makes the kale much more enjoyable to eat raw.
- → Can I make this ahead for meal prep?
Absolutely. Store each component separately in airtight containers: roasted sweet potatoes, cooked quinoa, massaged kale, toasted pecans, and dressing. Keep cranberries and blue cheese in separate containers. Assemble bowls just before eating to maintain optimal textures. Everything stays fresh for 4-5 days in the refrigerator.
- → What can I substitute for blue cheese?
If blue cheese isn't your preference, try crumbled goat cheese for a similar tangy creaminess, or feta for a salty brightness. For a dairy-free option, use avocado slices or a plant-based cheese alternative. The bowl still works beautifully without any cheese if needed.
- → How do I get the right tahini dressing consistency?
Start by whisking tahini with lemon juice, which may cause the tahini to seize temporarily. Keep whisking while adding olive oil and maple syrup until smooth. Then add water one tablespoon at a time until the dressing reaches a pourable consistency. The dressing will continue to thin as it sits, so slightly thick is better than too runny.
- → Can I add more protein to this bowl?
This bowl already provides 12 grams of protein from quinoa, pecans, and cheese. To boost protein further, top with grilled chicken breast, baked tofu, chickpeas, or a soft-boiled egg. Hemp seeds or pumpkin seeds also add protein plus extra crunch when sprinkled on top.
- → What's the best way to roast sweet potatoes?
Cut sweet potatoes into uniform ½-inch cubes for even cooking. Toss with olive oil, salt, and pepper until well coated. Spread in a single layer on a parchment-lined baking sheet—don't overcrowd or they'll steam instead of roast. Flip halfway through cooking for golden edges on all sides.
