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Home Β» Recipes Β» Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

12/7/15

30 Minute Meals
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Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

During the holidays, I'll admit, I'm like anyone else when it comes to pigging out. The best part about the holidays is the excuse to eat and drink it up with friends and family, and just spend quality time together. Then there's the load of chocolate and tasty treats that you give and get as gifts, which makes it tough sometimes to want to eat healthfully. It's almost as if you have to convince or trick yourself into eating your vegetables.

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Here's where the Tahini Kale and Quinoa Bowl comes in…

I am in looooove with kale. I eat it at least once a day, whether it's in a kale juice, thrown in with a stir fry, or included in a salad. I'll take it just about any which way. Even if you're not a fan of kale, the savory flavours in this quinoa bowl will have you craving it – trust me when I say kale tastes totally different when roasted with some olive oil and salt & pepper in the oven.

Warm Tahini Kale and Quinoa Bowl + Roasted ChickpeasΒ  Β Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Roasted chickpeas are surprisingly so easy to make, and can be made ahead of time if you take 45 minutes on a Sunday to roast them in the oven. I always add a little bit of chili powder and garlic salt for a bit of kick. They make a great snack and a delicious, protein-rich addition to weekday salads. All you need is a can of chickpeas – though you might want to double the portion, they're pretty addictive!

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Kale and quinoa are both superfoods in that they are healthy, clean foods filled with nutrients, especially the kind that help fight off colds in the wintertime. Anytime I feel myself getting sick, I load myself up with greens, berries, fresh herbs and just about any “superfood” I can get my hands on. Needless to say, this warm vegetable bowl is hearty but nutritiously dense at the same time, and is super filling for a quick weekday lunch.

Warm Tahini Kale and Quinoa Bowl + Roasted ChickpeasΒ  Β Warm Tahini Kale and Quinoa Bowl + Roasted ChickpeasΒ Β Β Β Β Β 

The tahini dressing drizzled overtop of this Kale and Quinoa Bowl is by far one of the tastiest dressings I've ever created. I'm actually not a big fan of dressings since I get sick of the same old salad so quickly. However, the roasted vegetables bring this healthy bowl over the top in flavour, and the tahini dressing finishes it off beautifully. It's as simple as pureeing tahini, water, your favourite herb (I use either parsley or cilantro) and some garlic, salt and pepper!

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Since we are heading into winter, I chose seasonal vegetables like butternut squash, rainbow carrots, red pepper, curly kale and red onion for this bowl. The avocado was a bonus πŸ˜‰ I love this recipe because it's super flexible and you can change ingredients by the season. In the summer, I will be trying some grilled fennel, zucchini and a variety of colourful peppers!

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Will you be trying this Tahini Kale and Quinoa Bowl with Roasted Chickpeas recipe? If you do be sure to tag us on Instagram and Twitter – we'd love to see what you come up with!!

I like this brand of tahini.

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Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Kale and Quinoa Bowl + Roasted Chickpeas

This Kale and Quinoa Bowl has all the fixings, from roasted chickpeas to red pepper, avocado, peas and carrots.
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: Clean Eats
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2

Ingredients

  • 1 cup quinoa cooked

Roasted Chickpeas

  • 1 can chickpeas drained, rinsed and dried
  • 1 tbsp olive oil
  • 1-2 tsp chili powder
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • Squeeze lemon juice optional

Veggies

  • 1 cup curly kale
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 cup butternut squash cubed (about 1/2 squash)
  • 1/2 cup frozen green peas defrosted
  • 1/2 red pepper sliced
  • 1/2 red onion sliced
  • Salt & pepper to taste
  • 1 cup parsley or cilantro chopped
  • 1/2 avocado sliced

Tahini Dressing

  • 1/4 cup tahini
  • 1/8 cup water
  • 1 tbsp lemon juice
  • 1/2 cup chopped cilantro or parsley
  • 1 clove smallgarlic
  • 1/4 tsp to 1/2salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 450 degrees.
  • Prepare chickpeas, then cook on parchment-lined baking sheet in oven for about 35-40 min.
  • Place butternut squash on a separate baking sheet and cook for about 20 min.
  • Cook quinoa according to package directions (about 10 min).
  • Wash, chop and dry kale. Slice and prepare other desired veggies, then mix with kale, olive oil, garlic and salt and pepper. Spread out on a baking sheet, and cook in the oven until veggies are warmed and roasted, about 7-8 min.
  • In the meantime, make tahini dressing, and line two shallow pasta bowls with quinoa. Top with butternut squash, and additional tray of mixed veggies. Sprinkle fresh herbs overtop, and sliced avocado.
  • Take chickpeas out of the oven, and top each bowl with about 1/2 cup of them. Finish by drizzling tahini dressing overtop of bowls and serve immediately.

 

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Carmella says

    December 8, 2015 at 22:10

    This looks sooooo good. The photos look so fresh and inviting, I feel like I need to make this salad right now!

    Reply
    • Taylor Stinson says

      December 9, 2015 at 22:45

      Aww thanks Carmella!! I’m obsessed with warm winter salads πŸ˜‰

      Reply
    • Michele Harris Casey says

      January 15, 2016 at 11:23

      5 stars
      Oh my gosh…I made this the other night and I could eat it every day! It was unbelievably good!

      Reply
  2. Liz @ I Heart Vegetables says

    December 9, 2015 at 07:50

    I’m definitely pinning this for later! This is like all of my favorite things in one bowl!

    Reply
    • Taylor Stinson says

      December 9, 2015 at 22:44

      Thanks Liz! Let me know if you end up trying it πŸ™‚

      Reply
  3. janet @ the taste space says

    December 11, 2015 at 12:47

    Looks fabulous and just my kind of winter meal. Always love to find other Toronto bloggers, too. πŸ™‚

    Reply
    • Taylor Stinson says

      December 12, 2015 at 14:15

      Thanks Janet!! Will have to pop on over to your blog more often..your gingerbread cookies look delicious!

      Reply
  4. Taylor Stinson says

    May 13, 2016 at 09:43

    Hey Heather – hope it worked out for you! I find tahini is kind of a rich nut butter that has a bit of a salty taste so maybe that combined with the salt can be a bit much! In any case, I adjusted the dressing recipe to read 1/4 to 1/2 tsp of salt so that should help in the future! I hope you liked this bowl, it’s one of my favourites πŸ™‚

    Reply
  5. Miriam says

    January 30, 2017 at 06:09

    I love chickpeas and roasted veggies in a grain bowl. I put eggplant in mine. Can’t wait to try yours! Always looking for different ways to eat butternut squash!

    Reply
  6. Kylie says

    December 29, 2017 at 10:43

    Will this last in the fridge if I prep 5 of them for work lunches?

    Reply
    • Taylor Stinson says

      December 31, 2017 at 16:06

      Hey Kylie! Yes for sure – just make sure to keep the dressing separate πŸ™‚

      Reply
  7. Cathy Palleria says

    October 15, 2018 at 13:53

    Made your dish for my daughter and her coworker. They LOVED it. Making it again as we speak. Thanks for sharing.

    Reply
    • Taylor Stinson says

      October 15, 2018 at 14:34

      YAY! Thanks so much for sharing with me Cathy! This bowl is one of my favourites too πŸ™‚

      Reply

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