Kale and Quinoa Bowl

with Tahini Drizzle

We like to roast root veggies—here we use sweet potatoes, carrots, turnips, and Yukon gold potatoes—at a high temperature, which gets them browned and crisp, and cooked in less time. If you get them into the oven first thing, you’ll then have plenty of time to pull together the rest of this simple supper. The satisfying combination of quinoa and dark green kale, which is quickly massaged to soften its texture, is made even more delicious by the addition of a creamy lemon-tahini sauce.