Kale Salad Balance Bowl

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

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!

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

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!

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

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

Kale Salad Balance Bowl
 
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Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
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
Instructions
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.
Salad:
  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!

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

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

kale cubes

Kale Cubes, making good use of your greens!

Kale Cubes, making good use of your greens!

This month’s Recipe Redux asked us for our favorite way to make use of the veggies found in the garden, CSA or local farmers’ market….my contribution is Kale Cubes!

By this time of year it may be difficult to keep up with eating the amount of greens your garden is pumping out.  Kale Cubes are the perfect solution!  Blend excess garden greens such as kale, spinach or collards, freeze and use for green smoothies on the fly!  This is also a great way to use up any store-bought greens before they go bad!

I blended these kale cubes with coconut water because I wanted them for smoothies.  But, you can also blend greens with plain water or broth to have on hand for soups, stews or pasta sauce!

Kale Cubes, making good use of your greens!

kale cubes
 
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Kale Cubes, the putting your greens to good use!
Author:
Ingredients
  • 3 tightly packed cups of kale
  • ½ cup coconut water
Instructions
  1. Blend, pour into an ice cube tray and freeze!

The final product!

A Kale Cube Smoothie blended with raspberries, almond milk and bananas!

Kale Cubes, making good use of your greens!

Check out some other tips from the Recipe Redux crew!

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green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream, Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

Recipe adapted from Two Peas and their Pod

green enchiladas with avocado cream
 
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Makes 4 servings (2 enchiladas per serving)
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
Instructions
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~