Kale Salad Balance Bowl, Vegan and Gluten-Free

The bet recipe for Kale Salad Balance Bowl
best recipe kale salad balance bowl vegan gluten free

Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

Balance bowls, buddha bowls, nourish bowls…call them what you want, but what’s not to love about a heaping bowl of wholesome and nourishing food?  This bliss bowl has me pretty much obsessed, I could eat it every day!  Prep the ingredients once for multiple meals all week long!

I sound like a broken record, but stock your refrigerator with healthy food and you will eat healthy food!  This one was easy to adapt for kids as well, I simply roasted a small tray of sweet potatoes without the harissa as it is a bit spicy.  You can mix and match the ingredients as you please.  Throw in tofu instead of beans, sub crunchy romaine for kale, butternut squash in place of sweet potatoes…get creative with it!  I had cooked quinoa lingering in the fridge, so I threw that in too. You pretty much can’t go wrong!  To optimize the nutrition of your bowl make sure it contains leafy green veggies, clean protein and lots of color!

My go-to black bean recipe is this one here, made in the crockpot!  Super simple and way better than canned beans!  I seasoned the roasted sweet potatoes with powdered harissa, which is blend of cumin, coriander, chili powder, garlic and sea salt.  If you don’t have powdered harissa, season sweet potatoes with a dash of each or just add cumin and sea salt which would taste great as well!

Recipe adapted from Food52

best recipe kale salad balance bowl vegan gluten free

Kale Salad Balance Bowl

The bet recipe for Kale Salad Balance Bowl
Course Main Course, Salad
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 911kcal
Cost $


  • 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
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Roasted Sweet Potatoes:
  • 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:
  • Add all ingredients to a high speed blender and blend until well combined and emulsified.
  • Salad:
  • 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.
  • 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 🙂


The recipe for the sweet tahini dressing makes roughly 1 1/2 cups, store in an air-tight container for later use 🙂


Calories: 911kcal | Carbohydrates: 98g | Protein: 26g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Sodium: 480mg | Potassium: 1520mg | Fiber: 21g | Sugar: 28g | Vitamin A: 26136IU | Vitamin C: 103mg | Calcium: 436mg | Iron: 8mg
Cristina C. RD LDN
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