Kale Salad Balance Bowl
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!
For the roasted sweet potatoes:
  • 1 large sweet potato, peeled and cubed (~1½ cups)
  • drizzle of olive oil
  • ½ teaspoon powdered harissa
  • sea salt to taste
For the sweet tahini dressing:
  • ½ cup tahini
  • ½ cup water
  • 2 tablespoons Bragg's Amino Acids (or tamari/soy sauce)
  • 2 tablespoons agave (or maple syrup)
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon miso paste
For the salad:
  • 3 cups kale, destemmed and chopped
  • drizzle of olive oil
  • sea salt to taste
  • 1 cup cooked black beans (or canned beans, rinsed and drained)
  • ½ cup cooked quinoa (optional)
  • 2 tablespoons dried fruit such as cranberries or raisins
Roasted Sweet Potatoes:
  1. Preheat oven to 350 degrees F. Toss cubed sweet potatoes with a drizzle of olive oil, transfer to a baking sheet and sprinkle with powdered harissa and sea salt. Bake for 20-30 minutes or until tender when pierced with a fork.
Sweet Tahini Dressing:
  1. Add all ingredients to a high speed blender and blend until well combined and emulsified.
  1. In a bowl, drizzle kale with olive oil and add a dash of sea salt. Use hands to massage kale until well coated with oil.
  2. Add beans, massaged kale and roasted sweet potatoes to a bowl. Toss in cooked quinoa and a few dried cranberries if desired. Drizzle with dressing and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2016/01/26/4630/
Update cookies preferences