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Kale Salad Balance Bowl

The start of a new year often brings promises to maintain healthy diets or times of fasting. While my January doesn't contain either (this year) I have been on a search for vegetarian friendly recipes that are filling enough for the hubs. I came across this jewel last week over on Begin Within Nutrition.

Kale Salad Balance Bowl

Kale Salad Balance BOwl

Prep Time - 10 min. | Cook Time - 30 min. | Total Time - 40 min.

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

Ingredients
 

Roasted Sweet Potatoes:

  • 1 large sweet potato, peeled and cubed (~1½ cups)
  • drizzle of olive oil
  • ½ teaspoon powdered harissa
  • sea salt to taste
    *Note if you can't find powdered harissa it is just a blend of cumin, coriander, chili powder, garlic and sea salt so you could add a dash or each. Or just add cumin and sea salt.

Sweet Tahini Dress:

  • 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
    *Note the recipe for the sweet tahini dressing makes roughly 1 1/2 cups, store in an air-tight container for later use.

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!