Tahini Kale Protein Bowl

Prep/Cook 5 min / 15 min
Total time 20 min
Original author onegreenplanet
Recipe type Vegan, Gluten & Grain Free
Cuisine  Lunch or Side
Serves 2

Ingredients:

  • 1 cup quinoa
  • 1 tbsp coconut oil/extra virgin olive oil
  • ½ a red onion
  • 1 clove garlic minced
  • 3 cups kale de-stemmed + torn
  • 2 cups broccoli florets about 1 small head
  • 100g chickpea tempeh chopped/crumbled – optional
  • ¼ cup hemp seeds
  • Tahini Ginger Sauce
  • ½ cup tahini
  • 2 tbsp lime juice
  • 2 tbsp coconut aminos or tamari
  • ½ tsp ground ginger or 1 tsp fresh, grated ginger
  • 2 tsp turmeric
  • 1 tsp maple syrup
  • ½ cup water

 

Instructions:

  • 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.
  • Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture.
  • Sprinkle with raw hemp seeds.
  • Generously drizzle tahini sauce on top

For Sauce:

  • Blend all ingredients together in a blender or food processor till smooth (dressing will thicken in the fridge).