Superfood Rainbow Kale Bowl
Ingredients
- 1/2 bunch lacinto kale, roughly chopped
- 1 tsp EVOO
- 1 lemon, juiced
- 1/2 of a @bakosweet sweet potato, cubed, seasoned, and roasted at 400 for 25 min
- 1/4 C @driscollsberry blueberries
- 1/4 C @ancientharvest quinoa, cooked accordingly
- 8-10 @sunsetgrown cherry tomatoes, halved
- 1/8 C @bienasnacks crispy chickpeas
- 1/8 avocado, sliced
- 2 TBSP red onion, finely sliced
Lemon herb tahini sauce
- 1 TBSP @artisanaorganics tahini
- 1 lemon, juiced
- 2 tsp @wholesomesweet raw agave
- 1 TBSP water
- 1/2 tsp garlic granules
- 1/2 tsp dried parsley
Preparation
Wash kale and place in a large bowl. Drizzle with EVOO and lemon juice. Use clean hands to massage the kale for 30-60 seconds until it becomes tender. Transfer to serving bowl.
Add remaining toppings on top of kale.
Use a Nutribullet blender to mix the tahini sauce. Season to taste and drizzle over bowl.
Tips
Massaging kale with lemon juice and extra virgin olive oil eliminates bitterness, softens texture, and enhances flavor, making it ideal for various dishes.
