Lemon Tahini Kale Bowl Recipe

Kale Bowl with Lemon-Tahini Dressing

• 2 small acorn squash (about 1 pound each)
• 1 cup water
• ¾ cup white quinoa, soaked overnight
• ½ teaspoon salt
• 1 medium bunch curly kale, de-stemmed and torn into bite-sized pieces
• 2 tablespoons olive oil
• 6 mini sweet peppers
• 1 large pear, thinly sliced
• ¾ cup crumbled feta

Dressing:

• 6 tablespoons olive oil
• ¼ cup tahini
• ¼ cup lemon juice
• 1 tablespoon water
• ¾ teaspoon salt

• Prepare the quinoa: Bring 1 cup of water to a boil in a small saucepan. While the water heats, drain and rinse the soaked quinoa. Add the quinoa to the boiling water with ½ teaspoon salt, cover, and lower the heat to a gentle simmer. Cook for 15 minutes, then remove from heat and leave the lid on to steam for another 15 minutes. Fluff the cooked quinoa with a fork and set aside.
• Massage the kale: While the quinoa cooks, place the torn kale in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with two generous pinches of salt. Using your hands, massage the leaves for about 3 minutes until they become bright green, slightly wilted and noticeably softer. Massaging reduces bitterness and makes the kale more tender without cooking.
• Prepare the peppers and pear: Trim each mini sweet pepper with a paring knife to remove stems and seeds, then slice into thin rounds. Thinly slice the pear so it is ready to layer on the bowls.
• Make the dressing: Combine the olive oil, tahini, lemon juice, 1 tablespoon water and ¾ teaspoon salt in a blender or jar. Blend or whisk until the dressing is smooth and creamy—thick but still pourable. If it seems too thick, add a little more water, ½ teaspoon at a time, until it reaches the desired consistency.
• Assemble the bowls: Divide the massaged kale between four bowls. Top each portion with an even scoop of quinoa, a few pear slices, crumbled feta, and the sliced peppers. Drizzle the lemon-tahini dressing over each bowl and serve immediately, or refrigerate for a make-ahead lunch.