Warm Quinoa Bowl with Roasted Sweet Potatoes and Tahini-Lemon Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 cup quinoa, rinsed + 2 cups water or low-sodium vegetable broth
• 2 medium sweet potatoes (about 1.5 lb/680 g), 3/4-inch cubes
• 3 tbsp olive oil, divided; 1 tsp smoked paprika; kosher salt & black pepper
• 1 bunch kale (8 oz/225 g), stemmed & chopped; 2 garlic cloves, minced
• 1/3 cup raw pepitas (pumpkin seeds)
• 1/2 large red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 tbsp sugar; 1 tsp kosher salt
• 1 avocado, sliced
• 4 large eggs; 1 tbsp white vinegar (for poaching water)
• Tahini drizzle: 1/3 cup tahini, 3 tbsp lemon juice, 1 tbsp maple syrup, 1 small garlic clove (grated), 1/4 tsp ground cumin, 1/2 tsp kosher salt, 3–6 tbsp warm water
• Optional: red pepper flakes, chopped parsley, flaky salt, lemon wedges

Do This

• 1. Pickle onions: Combine vinegar, water, sugar, and salt; add onions and let stand 15 minutes.
• 2. Cook quinoa: Simmer rinsed quinoa in water/broth 15 minutes; rest 5 minutes, fluff.
• 3. Roast sweet potatoes: Toss with 2 tbsp oil, paprika, salt, pepper; roast at 425°F (220°C) for 25 minutes, flipping once.
• 4. Sauté kale & toast pepitas: Garlic + 1 tbsp oil, wilt kale 3–4 minutes; toast pepitas in a dry pan 2–3 minutes.
• 5. Whisk tahini-lemon drizzle: Thin with warm water until pourable.
• 6. Poach eggs: In barely simmering water with vinegar, 3–4 minutes; drain.
• 7. Assemble: Quinoa, sweet potatoes, kale, avocado, pickled onions, pepitas, egg; drizzle sauce and garnish.

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Why You’ll Love This Recipe

• Colorful, nourishing, and satisfying—packed with protein, fiber, and healthy fats.
• Balanced flavors: sweet roasted potatoes, tangy pickled onions, creamy avocado, and a bright tahini-lemon drizzle.
• Meal-prep friendly with components that store well.
• Customizable: make it spicy, vegan, or swap in your favorite grains.

Grocery List

• Produce: 2 medium sweet potatoes, 1 bunch kale, 1/2 large red onion, 1 avocado, 1 lemon, 3 garlic cloves, fresh parsley (optional)
• Dairy: None
• Pantry: Quinoa, tahini, maple syrup, apple cider vinegar, white vinegar, olive oil, smoked paprika, ground cumin, red pepper flakes (optional), kosher salt, black pepper, raw pepitas

Full Ingredients

Quinoa Base

• 1 cup quinoa, rinsed well
• 2 cups water or low-sodium vegetable broth
• 1/4 tsp kosher salt

Roasted Sweet Potatoes

• 2 medium sweet potatoes (about 1.5 lb/680 g), peeled if desired and cut into 3/4-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Sautéed Kale

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 bunch kale (8 oz/225 g), stems removed, leaves chopped
• Pinch red pepper flakes (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1 tsp fresh lemon juice (optional)

Quick Pickled Red Onions

• 1/2 large red onion, very thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp kosher salt

Tahini-Lemon Drizzle

• 1/3 cup tahini (well-stirred)
• 3 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 1 small garlic clove, finely grated
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 3–6 tbsp warm water, as needed to thin

Poached Eggs

• 4 large eggs
• 1 tbsp white vinegar (for the poaching water)

Toppings & Assembly

• 1 avocado, sliced
• 1/3 cup raw pepitas (pumpkin seeds)
• Chopped fresh parsley or cilantro (about 2 tbsp, optional)
• Flaky salt and freshly ground black pepper, to finish
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Quick-pickle the onions

In a small heatproof jar or bowl, combine the apple cider vinegar, water, sugar, and salt. Stir to dissolve. Add the thinly sliced red onions, pressing them down so they’re submerged. Let sit at room temperature for at least 15 minutes while you prepare everything else. Longer is even better; they’ll turn vivid pink and mellow in flavor.

Step 2: Cook the quinoa

Rinse the quinoa under cool water for 30 seconds to remove bitterness. Combine quinoa, water or broth, and salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.

Step 3: Roast the sweet potatoes

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the sweet potato cubes with 2 tbsp olive oil, smoked paprika, salt, and black pepper. Spread into a single layer. Roast for 25 minutes, flipping once halfway through, until edges are caramelized and centers are tender.

Step 4: Sauté the kale

Warm 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add kale, a pinch of red pepper flakes if using, and 2 tbsp water. Sauté, tossing, until the kale is wilted and bright green, 3–4 minutes. Season with 1/4 tsp salt and a squeeze of lemon juice to brighten. Transfer to a plate.

Step 5: Toast the pepitas

In the same dry skillet over medium heat, add the pepitas. Toast, shaking the pan frequently, until the seeds pop and turn golden in spots, 2–3 minutes. Immediately transfer to a small bowl to prevent burning and sprinkle with a pinch of salt.

Step 6: Make the tahini-lemon drizzle

In a bowl, whisk together tahini, lemon juice, maple syrup, grated garlic, cumin, and salt. The mixture may thicken—whisk in warm water, 1 tablespoon at a time, until smooth and pourable (typically 4–5 tbsp). Taste and adjust salt or lemon to your liking.

Step 7: Poach the eggs

Bring a medium saucepan of water (about 3 inches deep) to a bare simmer—look for small bubbles, not a rolling boil. Add 1 tbsp white vinegar. Crack each egg into a small cup. Swirl the water to create a gentle vortex and slide in an egg. Poach 3–4 minutes for a runny yolk or 5 minutes for a slightly set yolk. Remove with a slotted spoon to a paper-towel-lined plate. Repeat with remaining eggs.

Step 8: Assemble the bowls

Divide the warm quinoa among 4 bowls. Top with roasted sweet potatoes, sautéed kale, avocado slices, and a tangle of drained pickled onions. Add a poached egg to each bowl and scatter with toasted pepitas. Drizzle generously with the tahini-lemon sauce. Finish with chopped parsley, flaky salt, black pepper, and lemon wedges if you like. Serve right away.

Pro Tips

• For crisp-edged sweet potatoes, preheat the baking sheet in the oven for 5 minutes before adding the potatoes.
• Tahini can seize when mixed with lemon—just whisk in warm water gradually until silky and drizzle-able.
• Poaching is easiest with very fresh eggs; strain each egg through a fine sieve for 10 seconds to remove wispy whites.
• Make it a meal-prep star: pickle the onions and mix the sauce up to 1 week ahead; cook quinoa and roast sweet potatoes up to 4 days ahead.
• Slice the avocado just before serving for the best color and texture.

Variations

• Vegan protein swap: Skip the egg and add 1 can (15 oz) chickpeas, roasted with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp cumin at 425°F (220°C) for 20 minutes.
• Spicy tahini: Whisk 1–2 tsp harissa paste or 1/2 tsp chili-garlic sauce into the tahini-lemon drizzle.
• Grain swap: Try brown rice or farro (note: farro contains gluten). Adjust cook times per package directions.

Storage & Make-Ahead

Refrigerate quinoa, roasted sweet potatoes, sautéed kale, toasted pepitas, and tahini sauce separately in airtight containers for up to 4 days. Quick-pickled onions keep up to 2 weeks in the fridge. Reheat quinoa and sweet potatoes in the microwave or a skillet until warm; toss kale in the pan to revive. Poached eggs are best made fresh—if prepping ahead, consider soft-boiled eggs (7 minutes in boiling water, then ice bath) and peel just before serving. Slice avocado right before eating to prevent browning.

Nutrition (per serving)

Approximate: 770 calories; 23 g protein; 79 g carbohydrates; 46 g fat; 14 g fiber; 880 mg sodium. Values will vary based on exact ingredients and portioning.