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Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas
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4.84 from 6 votes

Warm Tahini Kale and Quinoa Bowl

This Warm Tahini Kale and Quinoa Bowl with roasted chickpeas is a healthy lunch idea packed full of nutrients and yummy veggies.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 540kcal


  • 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


  • 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


  • 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.


Make a double batch of chickpeas and keep the rest for a great high-protein snack.
Store these bowls in the fridge for up to 5 days with the chickpeas and dressing separately.
Freeze the quinoa, butternut squash and chickpeas separately for up to 3 months.


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