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


  • 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


  • 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. Start with 2/3 cup water and add more as needed (dressing will thicken in the fridge).
  • Makes 1 1/2 cups.


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.