Sesame Kale Glow Bowl Recipes
SESAME KALE GLOW BOWL
This simple, nourishing and healthy 'glow bowl' is one that we all need to have in our recipe box. Its' been my weekday go-to because it's quick, tasty and perfect for Meatless Mondays or anytime you need extra greens.
Provided by The Glowing Fridge
Categories Bowl Recipes
Time 40m
Yield 3
Number Of Ingredients 16
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
- Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
- Spoon quinoa into serving bowls and top with kale mixture.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 56.7 g, Fat 16 g, Fiber 8.2 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 794.4 mg, Sugar 2.3 g
SESAME KALE GLOW BOWL
This simple, nourishing and healthy 'glow bowl' is one that we all need to have in our recipe box. Its' been my weekday go-to because it's quick, tasty and perfect for Meatless Mondays or anytime you need extra greens.
Provided by The Glowing Fridge
Categories Main Dish Recipes Bowls
Time 40m
Yield 3
Number Of Ingredients 16
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
- Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
- Spoon quinoa into serving bowls and top with kale mixture.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 56.7 g, Fat 16 g, Fiber 8.2 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 794.4 mg, Sugar 2.3 g
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- Start by massaging the kale with fresh lemon juice to break down the fibrous leaves. Let sit for about 10 minutes.
- Heat a pan on medium-high heat. Spray with non-stick coconut oil spray and sauté the broccoli just until softened, about 4-5 minutes. Don’t overcook it to mush!
- Start assembling your bowls by dividing the cooked quinoa, kale, broccoli, tomatoes, cucumber, sauerkraut and optional sesame seeds.
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- Begin by massaging the kale with fresh lemon-juice break-down the fibrous leaves. Let sit for approximately 10minutes.
- Heat pan in medium-high heat. Spray with non-stick coconut-oil spray then saute the broccoli just till softened for 4-5minutes. Do not overcook it!
- Start assembling your dishes by simply dividing the cooked quinoa, sauerkraut, cucumber, broccoli, kale, tomatoes and optional sesame-seeds.
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- Add the kale (looks like a lot but it wilts considerably), cover for 2 to 3 minutes, or until kale is wilted, tender, and can be stirred easily into the vegetables.
- To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
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- Combine 1 cup quinoa with 2 cups water in a medium-sized pot. Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
- Meanwhile, in a small saucepan, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli and tempeh. Sauté for about 3 minutes.
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