↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks

The Girl on Bloor

Meal prep for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks
Home » Recipes » Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

11/10/21

Jump to Recipe Pin Recipe

This Warm Tahini Kale and Quinoa Bowl with roasted chickpeas, vegetables and avocado is the ultimate healthy comfort food!

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

How to make warm tahini kale and quinoa bowls

  1. While oven is preheating to 450 degrees, toss chickpeas in olive oil, lemon juice, chili powder, garlic powder, salt & pepper. Bake for 40 mins. 
  2. On a separate baking sheet bake butternut squash for 20 minutes. 
  3. Cook quinoa according to package directions.
  4. Prepare kale and other vegetables. Mix veggies and kale with olive oil, garlic and salt & pepper. Cook on a baking sheet until roasted. 
  5. Make tahini dressing.
  6. Divide quinoa, butternut squash, and additional tray of mixed veggies into bowls. Sprinkle fresh herbs overtop, and sliced avocado.
  7. Finish by topping bowls with roasted chickpeas and tahini dressing. Serve and enjoy!

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Ingredients and substitutions

  • Quinoa – replace quinoa with a grain of choice like brown rice, couscous, barley, farro, etc. Cook time will vary based on the grain.

Roasted Chickpeas

  • Chickpeas – use bulk or canned chickpeas. Rinsed and drained canned chickpeas will be easier.
  • Olive oil – any neutral oil can be used in place of olive oil. Neutral oils like grapeseed oil, avocado oil or canola oil can work.
  • Lemon juice – use fresh or bottle lemon juice. In a pinch, use lime juice.
  • Chili powder – cayenne pepper, crushed chili flakes or paprika will work in place of chili powder.
  • Garlic powder – onion powder, garlic salt, or finely minced fresh garlic will also work.
  • Salt & pepper (to taste)

Veggies

  • Kale – use any leafy green of choice. Similar greens would be collard greens, spinach or swiss chard.
  • Olive oil – any neutral oil can work in place of olive oil.
  • Garlic – use fresh or jarred minced garlic will work in this recipe.
  • Butternut squash – use another squash of choice like kabocha, buttercup squash, or pumpkin. Sweet potato can also be used in this recipe.
  • Frozen peas – use any frozen veggies of choice.
  • Red pepper – use any bell pepper colour of choice or substitute with another vegetable altogether.
  • Red onion – yellow onion, shallots or white onion can work in place of red onion.
  • Salt & pepper (to taste)
  • Parsley – cilantro or another fresh herb of choice can be used to garnish these bowls. 
  • Avocado – use fresh, sliced avocado or guacamole to top these bowls.

Tahini Dressing

  • Tahini – cashew butter, another nut or seed butter can be used in place of tahini.
  • Water 
  • Lemon juice – use fresh or bottled lemon juice. In a pinch use lime juice.
  • Cilantro – use parsley or another herb of choice.
  • Garlic – use fresh or jarred minced garlic.
  • Salt & pepper (to taste)

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Roasting the chickpeas 

Besides being a great addition to these bowls, roasted chickpeas are the perfect, protein-packed snack to have throughout the day. Make roasted chickpeas up to 2 days in advance for these bowls and leave any extras for snacking purposes.

Roast the chickpeas in the oven on a sheet pan for 20-30 minutes and you're golden! You can roast for more if you'd really like a crunch to them. Coat the chickpeas well with olive oil so that they are evenly roasted and then season with herbs and spices of your choice.

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

Storing and reheating

Leftovers from this recipe will last up to 5 days in the fridge. When storing, keep the chickpeas separately to help them retain their crunch and avoid them getting soggy. It's also recommended to store the dressing separately so it doesn't make the veggies soggy. This dish can be enjoyed without reheating but if you must, store the veggies separately from the quinoa and butternut squash and assemble the bowls after reheating.

Revive the chickpeas by heating them on a sheet pan and reheat the quinoa and butternut squash by microwaving for 1-2 minutes.

Freezing components of this bowl

Unfortunately, you cannot freeze these bowls but you can freeze various components of the recipe. Freeze the chickpeas after they have been baked, and freeze the butternut squash for a later date. Though I don't recommend making these components for freezing, it's a great option if you have extra leftovers.

Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

More healthy bowl recipes

  • Sweet potato squash and kale bowls
  • Sheet pan buddha bowls
  • Summer buddha bowls

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
  • I love to use my Vitamix to make this tasty tahini dressing!
  • I like this brand of tahini.         
Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas

Kale and Quinoa Bowl + Roasted Chickpeas

This Warm Tahini Kale and Quinoa Bowl with roasted chickpeas, vegetables and avocado is the ultimate healthy comfort food!
4.84 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 540kcal
Author: Taylor Stinson

Ingredients

  • 1 cup quinoa cooked

Roasted Chickpeas

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

Veggies

  • 1 cup 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
  • 1/2 cup parsley or cilantro chopped
  • 1/2 avocado sliced

Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/2 cup chopped cilantro or parsley
  • 1 clove garlic minced
  • 1 pinch each salt & pepper

Instructions

  • Preheat oven to 450 degrees.
  • Toss chickpeas in olive oil, lemon juice, chili powder, garlic powder, salt & pepper, then cook on parchment-lined baking sheet in oven for 40 min.
  • Place butternut squash on a separate baking sheet and cook for 20 min.
  • Cook quinoa according to package directions (usually 1 cup quinoa with 2 cups of water in a rice cooker or pot on the stove until liquid has absorbed).
  • 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 10 min.
  • In the meantime, add ingredients under tahini dressing heading to a blender or food processor, then divide cooked quinoa among 4 bowls. 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.

Nutrition

Calories: 540kcal | Carbohydrates: 68g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 42mg | Potassium: 1012mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6370IU | Vitamin C: 62mg | Calcium: 142mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

This Warm Tahini Kale and Quinoa Bowl with roasted chickpeas, vegetables and avocado is the ultimate healthy comfort food! #quinoabowl #mealprep   This Warm Tahini Kale and Quinoa Bowl with roasted chickpeas, vegetables and avocado is the ultimate healthy comfort food! #quinoabowl #mealprep

 

Previous article:
« Best Ever Turkey Tetrazzini
Next article:
Skinny Easy Chicken Marsala Skillet »

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. 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 🙂

      Reply
  2. 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 🙂

      Reply
  3. 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
  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 🙂

    Reply
  5. 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. 🙂

    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
  6. 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 🙂

      Reply
  7. 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 😉

      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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

Most Popular

Pulled Chicken Burrito

Pulled Chicken Burrito Recipe

Hibachi Chicken

Perfect Hibachi Chicken {Benihana Copycat}

French Toast Casserole

Lighter Overnight French Toast Casserole

A close-up of the ranch mason jar salad, with the other mason jar salads in the background.

5 Mix and Match Mason Jar Salad Recipes {Healthy Lunches}

The Best Carne Asada Fries

The Best Carne Asada Fries (Loaded Fries)

Korean Chicken Meal Prep Bowls

20+ Healthy Meal Prep Lunch Ideas for Work

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Amazing Summer Recipes

Air fryer chicken thighs with coleslaw and rice on a plate

Air Fryer Chicken Thighs {Bone-In or Boneless}

Grilled Chicken Satay Meal Prep Bowls

Grilled Chicken Satay Meal Prep Bowls

Sweet potato salad

Healthy Sweet Potato Salad {Picnic Recipe}

Sheet Pan Bruschetta Chicken

Sheet Pan Bruschetta Chicken {Low Carb}

Meal Prep Yogurt Parfaits

Healthy Fruit and Yogurt Parfaits {Meal Prep}

How to meal prep

Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

Copyright ©2022, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
Learn how to meal prep...the FAST way!
Download my dinner prep cheatsheet so you can prep ingredients in 1 hour each week. That way, dinner comes together in just 15-20 minutes each night!
YOUR NAME:
YOUR EMAIL: