Tahini Kale Protein Bowl

In need of a good summer meal recipe? Don’t worry – we’ve got it covered! If you are anything like us, you probably don’t want to be spending hours in the kitchen during these summer months. Don’t make me wrong, I love cooking however when the good weather starts here in Vancouver, all I want to do is spend as much time outdoors as possible.

During the next three months the idea is share the quickest and easiest recipes with you – but they have to be nutritious never lack in the flavor department!

For this Tahini Kale Protein Bowl, we’re using quinoa, kale, broccoli, crumbled tempeh, hemp seeds and a tahini ginger sauce. All delicious things in one big protein-packed bowl ready to serve in 20 min!

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5 from 1 vote

Tahini Kale Protein Bowl

Perfect go-to when you want to throw something together that’s quick, nourishing and super delicious.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 2

Ingredients

• 1 cup quinoa
• 1 tablespoon coconut oil/extra virgin olive oil
• 1/2 of a red onion
• 1 clove garlic minced
• 3 cups kale de-stemmed + torn
• 2 cups broccoli florets about 1 small head
• 4 ounces of tempeh chopped/crumbled
• 1/4 cup hemp seeds

Tahini Ginger Sauce

• 1/2 cup tahini
• 2 tablespoons lime juice
• 2 tablespoons coconut aminos or tamari
• 1/2 teaspoon ground ginger or 1 teaspoon fresh, grated ginger
• 2 teaspoons turmeric
• 1 teaspoon maple syrup
• 2/3 - 3/4 cup water

Instructions

• Combine 1 cup quinoa with 2 cups water in a medium-sized pot.
• Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
• Meanwhile, in a small saucepan, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli and tempeh.
• Sauté for about 3 minutes.
• Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture.
• Sprinkle with raw hemp seeds.
• Generously drizzle tahini sauce on top

For Sauce

• Blend all ingredients together in a blender or food processor till smooth. Start with 2/3 cup water and add more as needed (dressing will thicken in the fridge).
• Makes 1 1/2 cups.

Notes

All bowl components can be made up to 3 days in advance and kept refrigerated, making this perfect for take-to-work lunches, easy entertaining, and quick dinners.
Dressing can be made up to 3 days in advance and kept in a glass jar in the refrigerator. Stir before using.

Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.

Dedicated to your health and wellbeing, 

Zuzana