A hearty kale bowl is a reliable choice for a midday meal. It relies on a base of fluffy quinoa, topped with seasoned roasted chickpeas and warm, slightly crisp kale. The combination of grains, greens, and beans provides lasting energy for the afternoon.
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Everything is tied together by a quick lemon tahini dressing. You can roast the vegetables and mix the sauce in the time it takes to cook the quinoa. It is a practical dish that handles substitutions well based on what you have in the pantry.
Why You'll Love This Recipe
- Roasting the chickpeas at high heat creates a crunchy texture that contrasts with the soft grains
- Massaging the kale with oil before baking softens the tough fibers so it is easier to chew
- Adding the kale to the pan in the last few minutes prevents the delicate leaves from burning
Essential Ingredients
- Chickpeas: Also called garbanzo beans. Canned chickpeas save time, but you can cook dried chickpeas from scratch if you prefer.
- Kale: Purple kale adds color, but standard green curly kale or dinosaur kale works just as well.
- Quinoa: You will need about a half cup of dry quinoa to yield the cooked amount needed here.
- Tahini: This sesame paste forms the creamy base of the dressing. Stir the jar well before measuring, as the oil often separates.
- Avocado oil: A neutral oil with a high smoke point. Olive oil is a good alternative.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast the chickpeas: Dry the chickpeas completely so they roast properly. Toss them with oil and spices, then bake them in a hot oven until they turn crispy.
Prepare the kale: Remove the tough stems from the kale and tear the leaves. Rubbing the leaves with a little oil breaks down their tough texture before they go into the oven.
Mix the dressing: Whisk the tahini, lemon juice, and seasonings together. Tahini can thicken up when mixed with liquid, so add water a little at a time until it reaches a pourable consistency.
Assemble the bowl: Layer the cooked quinoa in your serving bowls. Arrange the warm chickpeas and kale on top, then add the seeds and a generous pour of the tahini dressing.
You Must Know
- Drying the chickpeas well before roasting helps them crisp up in the oven rather than steam
- You can use green curly kale, lacinato kale, or purple kale for this recipe
- Be sure to remove the tough center stems before tearing the leaves
- Cook the quinoa in vegetable broth instead of water for more flavor
Serving Ideas
Serve this bowl on its own or alongside a slice of warm crusty bread to soak up any extra tahini dressing.
Storing & Reheating
Store the components in separate airtight containers in the refrigerator for up to 4 days. Reheat the quinoa, chickpeas, and kale in the microwave or a skillet until warm, then add the dressing and fresh seeds.
FAQ
Can I make this bowl ahead of time?
Yes, you can prep the quinoa, dressing, and kale in advance. The chickpeas will lose their crunch in the fridge, but they still taste good when reheated.
Why is my tahini dressing clumpy?
Tahini seizes up when liquid is first added. Keep whisking and add a few drops of warm water until the mixture smooths out.
Can I use a different grain?
Brown rice, farro, or couscous are all suitable replacements for the quinoa in this bowl.
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📖 Recipe Card
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Kale Bowl
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Roasted chickpeas, crispy kale, and quinoa come together under a creamy garlic tahini dressing.
Ingredients
- 1 can (15 ounces / 425 g) chickpeas, drained and rinsed
- 1 tablespoon avocado oil, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 bunch purple or green kale, washed, dried, and torn into bite-sized pieces
- 1 1/2 cups (275 g) cooked quinoa
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 tablespoons water, plus more as needed
- 1 teaspoon maple syrup (optional)
- 2 tablespoons pomegranate seeds
- 2 tablespoons pepitas (pumpkin seeds)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Dry the rinsed chickpeas thoroughly with a clean towel. Place them on the prepared baking sheet.
- Drizzle the chickpeas with 2 teaspoons of avocado oil. Toss with 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and a pinch of black pepper.
- Roast the chickpeas for 20 minutes until they begin to crisp and crack.
- While the chickpeas roast, place the torn kale in a bowl. Drizzle with the remaining 1 teaspoon of avocado oil and a pinch of salt. Massage the leaves with your hands for a minute until they soften.
- Push the chickpeas to one side of the baking sheet. Spread the massaged kale on the empty side. Return to the oven for 5 minutes until the kale edges are crisp.
- In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon salt, and a pinch of black pepper. Add another splash of water if the dressing is too thick.
- Divide the cooked quinoa between two wide serving bowls.
- Top with the roasted chickpeas, baked kale, pomegranate seeds, and pepitas. Drizzle the tahini dressing over the top before eating.
Notes
- Drying the chickpeas well before roasting helps them crisp up in the oven rather than steam.
- You can use green curly kale, lacinato kale, or purple kale for this recipe. Be sure to remove the tough center stems before tearing the leaves.
- Cook the quinoa in vegetable broth instead of water for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
