Kickstart Kale and Grains Bowl
Servings: 3 servings
Ingredients
- 2 cups cooked quinoa or brown rice cold or warm, as desired
- 3 cups kale leaves chopped, raw or steamed, or baby spinach
- 2 cups sweet potato cubed and cooked
- 1 15 oz can black beans rinsed and drained
- 1 cup bell pepper chopped
- 3/4 cups mango chunks, fresh or frozen
- 2 tbsp hemp seeds
- 2 tbsp lime juice or red wine vinegar fresh squeezed (lime juice)
- 1/2 tbsp shallots chopped
- 1/2 tsp Dijon mustard
- 1/2 tsp salt seal salt
- to taste black pepper
- 1/4 cup water optional (1/4 cup + 2-3 tbs)
- 1-2 tbsp coconut nectar
Instructions
- In three bowls, arrange approximately equal amounts of the quinoa or rice, kale or spinach, sweet potato, black beans, and bell pepper.
- Drizzle on the dressing of your choice. Note: If using raw kale, it’s useful to break it down by massaging it. After tearing the leaves from the stalk, sprinkle them with salt and use your hands to rub and "massage" them for a minute or two. Alternatively, you can steam the leaves for just a minute to soften.
- In a blender, combine the mango, hemp, lime juice or vinegar, shallots or green onion, mustard, salt, pepper, 1⁄4 cup of the water, and 1 tablespoon of the coconut nectar.
- Puree until very smooth.
- Taste, and add the remaining 2 to 3 tablespoons water to thin (if desired) and the remaining 1 tablespoon nectar or syrup, to taste.
- If you'd like to pair this dressing with some spicy foods or add an extra punch of flavor, try adding 1 to 2 tablespoons of chopped cilantro or basil while pureeing.