crispy coconut kale, tempeh and chickpeas with maple tahini dressing

Yes, another kale recipe….but, I couldn’t help myself from grabbing this bunch of dino kale as I was walking through Phoenix Fruit.  I won’t go into detail on the benefits of kale yet again, so I will just leave you with the recipe :)

 crispy coconut kale

This is something we make on a regular basis because it is so easy to whip up! This recipe packs a protein punch from the tempeh, chickpeas and quinoa, it’s a surefire way to keep you full and energized!

Crispy Coconut Kale, Tempeh, and Chickpeas with Tahini Maple Dressing

Crispy Coconut Kale:

1 bunch of kale, trimmed and rinsed

olive oil

unsweetened coconut flakes

sea salt

Tempeh and Chickpeas:

1 block tempeh, cut into cubes

1 can chickpeas, rinsed

2 tablespoons coconut oil

2 tablespoons braggs amino acids

crispy coconut kale

Tahini Maple Dressing:

½ cup water

¼ cup olive oil

1 clove garlic

2 tablespoons maple syrup

2 tablespoons braggs amino acids

2 tablespoons tahini


-Rinse kale and pat dry.  Massage with olive oil and place on a cookie sheet.  Sprinkle with coconut flakes and sea salt.  Bake in a 375 degree oven until leaves are crispy.

-In a frying pan heat coconut oil on medium high heat.   Add tempeh and sauté for a few minutes.  Add chickpeas and bragg’s amino acids and sauté for another 5 minutes or until tempeh is crispy on all sides.

-Put all dressing ingredients into a blender and mix until well combined.

-Serve over cooked quinoa and enjoy!

Click here for instructions on how to cook quinoa!

crispy coconut kale

What are your favorite kale recipes???

kid approved quinoa and broccoli bites


Quinoa Broccoli Bites


1 cup cooked quinoa

5 eggs, beaten

1 cup shredded cheddar cheese

1 16 oz bag frozen broccoli

1 small carrot, shredded

salt and pepper to taste

olive oil or cooking spray



-Generously oil a muffin tin and set aside.

-Lightly steam the frozen broccoli, let cool and chop into small pieces.

-While broccoli is steaming, whisk together the 5 eggs.

 -In a large bowl mix together quinoa, broccoli, cheese and eggs.  Salt and pepper to taste.

-Fill muffin cups to the top with the egg mixture.

-Bake at 350 or until puffed up and tops are crispy.


This is one of the few recipes that has remained a constant through Noah’s every changing food preferences.  I make these at the beginning of the week and pull them out of the refrigerator as needed for a quick meal.  They warm up nicely in a toaster oven in just a few minutes.  They also make a great “on-the-go” breakfast for adults!