Kale Salad Balance Bowl
The bet recipe for Kale Salad Balance Bowl
Servings 2
Calories 911kcal
Cost $
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:
- 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 :)
Notes
The recipe for the sweet tahini dressing makes roughly 1 1/2 cups, store in an air-tight container for later use :)
Nutrition
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