- Cut sweet potato into evenly sized cubes so the edges brown before the centers collapse.
- Tahini may seize when lemon is added; whisk in warm water gradually and it will become smooth again.
Steady & fedDinner · Mediterranean
Tahini Sweet Potato Grounding Bowl
Roasted sweet potato, garlicky greens, quinoa, and a velvet tahini drizzle.
38 minutesRelaxed difficulty16g protein
Why it fits
Complex carbs, greens, and creamy tahini create a meal that feels substantial and calm.
01 Gather
Ingredients
Makes 2 generous servings
- 2 sweet potatoes
- 1 cup cooked quinoa
- 4 cups kale
- ¼ cup tahini
- 1 lemon
- 1 garlic clove
- 2 tbsp pumpkin seeds
02 Make
The good part
- 01
Roast cubed sweet potato at 425°F for 25 to 30 minutes.
- 02
Massage kale with a pinch of salt, then sauté briefly with garlic.
- 03
Whisk tahini with lemon and warm water until pourable.
- 04
Assemble with quinoa and finish with pumpkin seeds.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Brown rice, farro, or couscous can replace quinoa.
- Sunflower seed butter makes a sesame free sauce.
Refrigerate bowl components for up to 4 days. Store tahini sauce separately and thin before serving.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
540 calories16g protein13g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
The right tools for this recipe.
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Rimmed sheet pan set
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Turn and serve hot vegetables without crushing their crisp edges.
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