Kickstart Kale and Grains Bowl

About the Recipe

Ingredients

Makes 4 Servings

cooked quinoa or brown rice, cold or warm, as desired (2 c (370 g))
chopped kale leaves, raw or steamed, or baby spinach leaves (3 c (63 g))
cubed and cooked sweet potato (2 c (400 g))
black beans, rinsed and drained (1 15-oz can (360 g))
chopped bell pepper (1 c (149 g))
mango chunks, fresh or frozen (3/4 c (124 g))
hemp seeds (2 tbsp (30 mL))
freshly squeezed lime juice or red wine vinegar (2 tbsp (30 mL))
chopped shallots or 1 tbsp. of the white portion of a green onion (1/2 tbsp (5 g))
Dijon mustard (1/2 tsp (2.5 mL))
iodized salt (1/2 tsp (2.5 mL))
Freshly ground black pepper (to taste)
water (1/4 c plus 2 to 3 tsp (60 mL))
coconut nectar or pure maple syrup (1 to 2 tbsp (15 to 30 mL))

Directions

1. In 4 bowls, arrange approximately equal amounts of the quinoa or rice, kale or spinach, sweet potato, black beans, and bell pepper. 

   
   
   

2. In a blender, combine mango hemp seeds, juice of 1 lime or vinegar, the white portion of a green onion, mustard, salt, pepper, 1/4 c (60 mL) of water, and 1 tbsp (15 mL) of the syrup (or coconut nectar, if preferred). Puree until very smooth.

   
   
   

3. Taste, and add 2 to 3 tbsp (30-45 mL) water to thin (if desired) and another 1 tbsp (15 mL) of syrup or nectar to sweeten it. 

   
   
   

4. If you'd like to pair this dressing with some spicy foods or add an extra punch of flavor, try adding 1 to 2 tbsp (15 to 30 mL) of chopped cilantro or basil while pureeing.

   
   
   

5. Add 2 tbsp (30 mL) of dressing onto each bowl and save remaining dressing for other uses throughout the week.

   
   
   

Nutrition Facts