Kale and Quinoa Bowl with Tahini Drizzle

Kale and Quinoa Bowl

with Tahini Drizzle

GET RECIPES DELIVERED
dinner

Family Friendly Winter Recipes Fall Recipes Nut-Free Gluten-Free Soy-Free High-Protein Hearty Vegetables Leafy Greens Root Vegetables Grain Bowl Dinner Middle Eastern
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
901
FAT
35g
CARBOHYDRATES
128g
PROTEIN
23g

MAIN INGREDIENTS

  1. 8 ounces carrots
  2. 8 ounces turnips
  3. 8 ounces sweet potatoes
  4. 8 ounces Yukon gold potatoes
  5. 3 tablespoons extra virgin olive oil*
  6. Salt and pepper*
  7. 1 cup quinoa
  8. 1 lemon
  9. 8 ounces kale
  10. Garlic**
  11. 2 tablespoons tahini
  12. 3 tablespoons hot tap water*
  13. *not included
  14. **one head of garlic included in one of the meal bags

INSTRUCTIONS

1
Heat the oven to 425°F. Spread 2 tablespoons of the oil on a rimmed baking sheet and put it in the oven. Rinse, trim, and peel the root vegetables. Cut them into 1/2- to 3/4-inch chunks, carefully spread them on the heated pan in one layer, sprinkle with salt and pepper, and return to the oven. Roast (and get to work on the rest of the recipe), undisturbed, until they’re golden and release easily from the pan when gently pried with a spatula, 8 to 12 minutes. Once they can be turned, toss them every 5 minutes until they’re tender and browned all over, 10 to 15 minutes more. Remove the pan from the oven.
2
Rinse the quinoa in a strainer and put it into a small saucepan with 1 3/4 cups of water and a pinch of salt. Bring to a boil, and then reduce the heat to medium-low. Cover and bubble gently until the quinoa has absorbed all of the water, 15 minutes or so. Remove the pan from the heat and let it rest, covered, for 5 minutes.
3
While the vegetables and quinoa cook, rinse and juice the lemon into a bowl. Rinse, dry, and de-stem the kale. Chop the kale and toss in a large bowl with the remaining tablespoon oil, 1 tablespoon lemon juice, and a pinch of salt. Massage the kale between your palms until it’s tender and a deeper green color, 1 or 2 minutes.
4
Mince 1 garlic clove; put it in a small bowl with the tahini, hot tap water, and 1 tablespoon lemon juice and sprinkle with salt and pepper. Whisk or stir with a fork until it’s as smooth as possible. Taste and adjust the seasoning, adding more lemon juice if you’d like. To serve, toss the kale and quinoa together and divide among bowls. Top with the roasted vegetables and drizzle the tahini sauce over everything.