This warm tahini grain bowl is one of those meals that just feels good to eat.
It’s packed with roasted sweet potatoes, crispy tofu, hearty grains, and a creamy lemon tahini sauce that brings it all together.
It’s simple, cozy, and satisfying — and perfect when you want something nourishing but still full of flavor.
Why I Love This Recipe
This bowl is my go-to when I want to reset or just fuel up with something wholesome. I started making versions of it when I first went plant-based, and it’s become a regular in my weeknight rotation.
- It’s easy to mix and match depending on what’s in the fridge
- The tahini dressing adds major flavor with almost no effort
- Roasted sweet potatoes + crispy tofu = the dream team
- Great for meal prep or building your bowl during the week
- Filling but still feels light and fresh
Servings and Time
Servings: 4
Cook Time: 40 minutes
Macros (Per Serving – Approximate)
- Calories: 450
- Carbs: 45g
- Protein: 18g
- Fat: 22g
- Fiber: 8g
What You’ll Need
For the bowl:
- 1 cup dry quinoa
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- 2 cups chopped kale
For the tahini dressing:
- 1/3 cup tahini
- 1 clove garlic, minced
- Juice of 1 lemon
- 1 tbsp maple syrup
- 2–4 tbsp warm water (to thin)
- Salt to taste
Ingredient
Pro Tips
- Press the tofu really well so it gets crispy, not soggy.
- Don’t skip seasoning the sweet potatoes — it makes a big difference.
- Use warm water for the tahini dressing so it blends smoothly.
- Massage the kale with a little olive oil if you want it more tender.
- This bowl is great with leftovers — store ingredients separately to keep them fresh.
Tools Needed
- Baking sheet
- Small pot with lid
- Mixing bowls
- Knife + cutting board
- Whisk or fork for dressing
- Sheet of parchment paper
Substitutions and Variations
- Swap quinoa for brown rice, farro, or couscous.
- Use roasted chickpeas instead of tofu.
- Add avocado or hummus for extra richness.
- Sub spinach or arugula for kale if preferred.
- Use agave instead of maple syrup if needed.
Make Ahead Tips
- Roast the sweet potatoes and bake the tofu ahead of time and store in the fridge.
- Make the dressing and store it in a jar up to 5 days.
- Cooked grains can be stored for 4–5 days and reheated as needed.
Cooking Instructions
Step 1: Roast the Sweet Potatoes
Toss 2 peeled and cubed sweet potatoes with 1/2 tbsp olive oil, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Spread them out on a parchment-lined baking sheet. Roast at 400°F for 25–30 minutes until tender and golden.
Step 2: Bake the Tofu
Toss 1 block of cubed, pressed tofu with 1/2 tbsp olive oil, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt. Place tofu cubes on a separate parchment-lined baking sheet and bake at 400°F for 25–30 minutes, flipping halfway.
Step 3: Cook the Quinoa
Rinse 1 cup quinoa under cold water. In a small pot, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let sit covered for 5 minutes, then fluff.
Step 4: Steam the Kale
Add 2 cups chopped kale to a skillet with a splash of water. Cover and steam for 3–5 minutes until wilted and bright green.
Step 5: Make the Tahini Dressing
In a small bowl, whisk together 1/3 cup tahini, juice of 1 lemon, 1 clove minced garlic, 1 tbsp maple syrup, and 2 tbsp warm water. Add more water 1 tbsp at a time until desired consistency. Season with salt to taste.
Step 6: Assemble the Bowls
In each bowl, layer 1/2 cup cooked quinoa, 1/2 cup roasted sweet potatoes, 1/2 cup crispy tofu, and 1/2 cup steamed kale. Drizzle generously with tahini dressing and garnish with sesame seeds or lemon zest if you like.
Leftovers & Storage
- Store all parts separately in the fridge for up to 4 days.
- Reheat sweet potatoes, tofu, and grains before serving.
- The tahini sauce thickens in the fridge — just add a splash of warm water to loosen it.
Why This Recipe Works (Quick Science)
Tahini emulsifies when mixed with lemon juice and warm water, making it creamy without needing dairy. Roasting sweet potatoes brings out natural sweetness through caramelization. Pressed tofu crisps up by removing water, allowing the edges to brown and get slightly chewy in the oven.
Common Mistakes
- Skipping the tofu press — it won’t crisp properly.
- Using cold water in the tahini sauce — makes it seize up.
- Overcrowding the pan when roasting — veggies will steam, not roast.
- Not fluffing the quinoa — it can clump and get mushy.
What to Serve With
- A citrusy side salad with arugula
- Roasted broccoli or brussels sprouts
- Warm pita or flatbread on the side
- Fresh fruit or herbal tea for a light finish
FAQ
Can I use a different grain?
Yes! Brown rice, couscous, or farro all work great.
Can I use air-fried tofu?
Absolutely. It saves time and gets extra crispy.
Can I skip the garlic in the dressing?
Yep — or swap with garlic powder if you’re not into raw garlic.
How do I make it soy-free?
Use chickpeas or tempeh instead of tofu. Make sure your tahini is pure sesame without additives.