Roasted Garlic Tahini Sweet Potato Grain Bowl (Printable)
Hearty grain bowl with roasted sweet potatoes, crispy kale, and creamy garlic tahini sauce.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large bunch kale, stems removed, leaves torn into bite-size pieces
03 - 1 tablespoon olive oil for sweet potatoes
04 - 1 tablespoon olive oil for kale
05 - Salt and freshly ground black pepper to taste
→ Grains
06 - 1 cup quinoa or brown rice, rinsed
07 - 2 cups water
08 - Pinch of salt
→ Roasted Garlic Tahini Sauce
09 - 1 small head garlic
10 - 1/2 cup tahini
11 - 3 tablespoons lemon juice, about 1 lemon
12 - 1 tablespoon maple syrup
13 - 1/4 teaspoon ground cumin
14 - 1/3 cup water, plus more as needed
15 - Salt to taste
→ Toppings
16 - 1/4 cup pomegranate seeds
17 - 2 tablespoons toasted sesame seeds
18 - 1 small avocado, sliced
19 - Fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Cut the top off the head of garlic to expose cloves, drizzle with a small amount of olive oil, and wrap tightly in foil. Place on one baking sheet.
03 - Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread in a single layer on the same baking sheet as the garlic.
04 - Roast for 25 to 30 minutes, flipping sweet potatoes halfway through cooking, until golden brown and tender when pierced with a fork.
05 - While potatoes roast, toss kale leaves with 1 tablespoon olive oil, salt, and pepper. Massage gently to ensure even coating.
06 - Spread kale on the second baking sheet in a single layer. Bake for 10 to 12 minutes, tossing once halfway through, until edges are crispy but not burnt.
07 - Rinse quinoa thoroughly and combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
08 - Squeeze roasted garlic cloves from their skins. In a medium bowl, whisk together tahini, lemon juice, maple syrup, cumin, roasted garlic, and a pinch of salt. Gradually add water while whisking until sauce reaches a smooth, pourable consistency.
09 - Divide cooked quinoa among four bowls. Arrange roasted sweet potatoes and crispy kale on top of grains. Add avocado slices, pomegranate seeds, and toasted sesame seeds if desired. Drizzle generously with roasted garlic tahini sauce and garnish with fresh parsley.
# Expert Advice:
01 -
- The roasted garlic tahini sauce will become your new favorite condiment for everything from roasted vegetables to grain bowls
- This bowl hits every texture craving with creamy sweet potatoes, crispy kale, and fluffy grains all tied together with that luscious sauce
02 -
- The tahini sauce will seize up and look curdled when you first add the lemon juice but keep whisking and it will emulsify into smooth perfection
- Kale can go from perfectly crispy to burnt in just a couple of minutes so set a timer and check it early
03 -
- Cut your sweet potatoes the same size so they finish roasting at the same time
- Let the roasted garlic cool for 5 minutes before squeezing it from the skins to avoid burning your fingers