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
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.
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.