Tahini Kale Protein Bowl

In need of a good summer meal recipe? Don’t worry – we’ve got it covered! If you are anything like us, you probably don’t want to be spending hours in the kitchen during these summer months. Don’t make me wrong, I love cooking however when the good weather starts here in Vancouver, all I want to do is spend as much time outdoors as possible.

During the next three months the idea is share the quickest and easiest recipes with you – but they have to be nutritious never lack in the flavor department!

 

For this Tahini Kale Protein Bowl, we’re using quinoa, kale, broccoli, crumbled tempeh, hemp seeds and a tahini ginger sauce. All delicious things in one big protein-packed bowl ready to serve in 20 min!

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Tahini Kale Protein Bowl

Perfect go-to when you want to throw something together that’s quick, nourishing and super delicious.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 cup quinoa
  • 1 tablespoon coconut oil/extra virgin olive oil
  • 1/2 of a red onion
  • 1 clove garlic minced
  • 3 cups kale de-stemmed + torn
  • 2 cups broccoli florets about 1 small head
  • 4 ounces of tempeh chopped/crumbled
  • 1/4 cup hemp seeds
  • Tahini Ginger Sauce
  • 1/2 cup tahini
  • 2 tablespoons lime juice
  • 2 tablespoons coconut aminos or tamari
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh, grated ginger
  • 2 teaspoons turmeric
  • 1 teaspoon maple syrup
  • 2/3 - 3/4 cup water

Instructions

  1. Combine 1 cup quinoa with 2 cups water in a medium-sized pot.
  2. Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  3. 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.
  4. Sauté for about 3 minutes.
  5. Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture.
  6. Sprinkle with raw hemp seeds.
  7. Generously drizzle tahini sauce on top

For Sauce

  1. Blend all ingredients together in a blender or food processor till smooth. Start with 2/3 cup water and add more as needed (dressing will thicken in the fridge).
  2. Makes 1 1/2 cups.

Recipe Notes

All bowl components can be made up to 3 days in advance and kept refrigerated, making this perfect for take-to-work lunches, easy entertaining, and quick dinners.
Dressing can be made up to 3 days in advance and kept in a glass jar in the refrigerator. Stir before using.

2 responses to “Tahini Kale Protein Bowl”

    • Thanks Lauren! Quinoa is a great addition to salads, so simple to make and also you get a lil’ more protein 😉