Kale and Quinoa Bowl

Heat the oven to 425°F. Spread 2 tablespoons of the oil on a rimmed baking sheet and put it in the oven. Rinse, trim, and peel the root vegetables. Cut them into 1/2- to 3/4-inch chunks, carefully spread them on the heated pan in one layer, sprinkle with salt and pepper, and return to the oven. Roast (and get to work on the rest of the recipe), undisturbed, until they’re golden and release easily from the pan when gently pried with a spatula, 8 to 12 minutes. Once they can be turned, toss them every 5 minutes until they’re tender and browned all over, 10 to 15 minutes more. Remove the pan from the oven.

Rinse the quinoa in a strainer and put it into a small saucepan with 1 3/4 cups of water and a pinch of salt. Bring to a boil, and then reduce the heat to medium-low. Cover and bubble gently until the quinoa has absorbed all of the water, 15 minutes or so. Remove the pan from the heat and let it rest, covered, for 5 minutes.

While the vegetables and quinoa cook, rinse and juice the lemon into a bowl. Rinse, dry, and de-stem the kale. Chop the kale and toss in a large bowl with the remaining tablespoon oil, 1 tablespoon lemon juice, and a pinch of salt. Massage the kale between your palms until it’s tender and a deeper green color, 1 or 2 minutes.

Mince 1 garlic clove; put it in a small bowl with the tahini, hot tap water, and 1 tablespoon lemon juice and sprinkle with salt and pepper. Whisk or stir with a fork until it’s as smooth as possible. Taste and adjust the seasoning, adding more lemon juice if you’d like. To serve, toss the kale and quinoa together and divide among bowls. Top with the roasted vegetables and drizzle the tahini sauce over everything.