Sweet Potato Tahini Bowl

Prep Time: 40 min Cook Time: 15 min
Servings: 4 Skill Level: easy

This is the perfect meal when you’re craving something vegetable-packed with some serious staying power, rich flavors and contrasting textures.


  • 1 1/2 cups quinoa, rinsed
  • 2-2/3 cups vegetable broth
  • 1/2 cup Pearls Sliced Kalamata Olives or Whole Kalamata Olives, sliced

Sweet Potato:

  • 1 large sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon each salt and pepper


  • 5 cups roughly chopped kale
  • 2 large cloves garlic, minced
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon each salt and pepper

Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons water (plus more if needed)
  • 1 tablespoon extra virgin olive oil

Cooking Instructions

  1. Bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork
  2. Meanwhile, preheat the oven to 450°F. Toss the sweet potato in olive oil, salt, and pepper and spread out in an even layer on a parchment-lined baking sheet. Toss the chickpeas in olive oil and spices and spread out in an even layer on a second parchment-lined baking sheet. Place the baking sheets in the oven side-by-side, if possible (if not, rotate pans top to bottom, front to back halfway through). Roast chickpeas for 15 minutes. Continue roasting sweet potato for 15 minutes longer, until soft and starting to turn golden brown on the edges. Remove from heat and set aside.
  3. While the sweet potatoes and chickpeas bake, heat 2 teaspoons olive oil over medium heat in a large skillet. Add kale, garlic, salt, and pepper and cook, stirring, until the kale begins to wilt, about 5-8 minutes.
    Prepare the tahini dressing by mixing all of the ingredients together in a food processor or with a whisk. If the tahini is too thick, add a bit more water until it can be drizzled.
  4. Assemble the bowls. Divide the quinoa among the bowls. Top with chickpeas, sweet potato, kale, and slice kalamata olives. Drizzle with tahini dressing and serve.

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