Roasted Sweet Potato, Asparagus, Kale, and Tahini Quinoa Bowl


Can you say #NOURISHED?! Y’all, this recipe is so–

  • Easy
  • Filling
  • Nourishing
  • Flavorful
  • Makes Leftovers
  • Helps with the GAINZ

Also hello all who enjoy my blog! 🙂 And hello to those who may be totally new! I, rebijord, am here to stay.

Over the past 2 years of not really posting to this thing (or saying that I will then don’t…OOPS!) I have tapped into and finally started to understand what is called…”adulthood.”

It’s a crazy weird thing.

There’s all these finances you have to keep track of, career moves to be made, a deeper understanding of yourself and your place in the world, constant comparison (trust me it happens, even if you don’t know you’re doing it. Take it from a girl who’s living in Los Angeles, CA), falling in love, and a constant struggle to try and stay on top of your sleep, health, fitness, downtime, and self care in general.

So now that the pandemic is here (happy #COVID19 y’all!) I have had all this time to reflect while I quarantine and have decided I need this blog regularly in my life.

I need to post how I feel while I discover new dishes, restaurants (once the quarantine is over), places to travel (also once the quarantine is over), fitness, and mindfulness practices that are helping me get through life’s endless shit storm in the most fabulous way I know possible.

I love connecting with you all! And when I had this blog active in previous years, I got so much love from so many people I didn’t expect to gain love from and it was absolutely out of this world amazing.

Okay. Enough about me and where I’ve been and MORE ABOUT DESE PICS AM I RIGHT???

IMG_6503 2

Pre-Tahini Dressing…nakey.

WHAT YOU NEED: (organic if possible)

  • Sprouted Quinoa (if not washed beforehand, make sure you do wash it!)
  • Can of Black Beans (rinsed)
  • 1 Large Sweet Potato
  • 1 Bunch Asparagus
  • 1 Bunch Kale
  • Kimchi (I used Sinto Gourmet’s Spicy Red Korean ‘Mu’ Radish…found at Sprouts!)
  • Tahini
  • 1-2 Lemons
  • Olive Oil
  • Garlic Powder
  • Onion Powder
  • Himalayan Pink Salt
  • Pepper
  • Filtered Water


  1. Pre-heat your oven to 425 degrees Fahrenheit.
  2. Use a vegetable wash and scrub brush to scrub off any bacteria and other residue from your sweet potato, asparagus, kale, and lemons. Rinse with water.
  3. Chop sweet potato into cubes. Place on a parchment lined pan and drizzle with olive oil, sprinkle garlic powder, onion powder, and crank dat soulja boy- I mean salt and pepper.  I did not use measurements for this. Rather, appeased my own taste buds which makes this super customizable! Just…easy on the oil, okay? Squeeze with half a lemon then pop in the oven for 22 minutes!
  4. Next, line a separate pan with parchment paper and lay down your lovely asparagus. Drizzle with olive oil, garlic powder, salt, pepper, and the other half of that lemon.
  5. When the sweet potatoes are done, take them out, flip them, then put them back in the oven. Add the pan of asparagus to the oven and cook both for 12 minutes total.
  6. Prepare two pots with water stove top. One with the right amount of water to cook your quinoa in (this ratio is usually 1 1/2 cups of water for every 1 cup of quinoa). Depending on your package directions, it should take approx. 15 minutes. Add a little bit of water to the 2nd pot…and have a steamer and lid ready. Chop your kale. Add to the steamer. Cover with lid. This will be ready in 5 minutes.
  7. Meanwhile, whip up dat Tahini sauce, fam! Simply spoon out some regular ‘ol (not expired tho) Tahini into a tupperware (cuz this makes it easier to store after), add a splash or two of filtered water, and feel out your garlic to salt ratios. Or just use a garlic salt to make this easier…I need to get some. Squeeze up to 1/2 of the other lemon.
  8. Open ya can of black beans, pour them into a strainer, rinse, and drain!
  9. At this point, all your individual little bits of this meal are complete! Spoon with the wrist of a Food Network contestant who wants desperately to earn a 10 on presentation into a bowl, sit, and enjoy.

This recipe is generally amazing because you can swap out the veggies for others super simply. The seasoning is hassle-free and affordable, and your body post work-out will thank you generously for this nourishing, muscle building pleasure!

Thanks for reading!

I really, truly missed you all :,)


Rebi ❤


2 thoughts on “Roasted Sweet Potato, Asparagus, Kale, and Tahini Quinoa Bowl

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