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  • Kale Bowl with Quinoa, Fermented Vegetables, Wakame & Avocado
  • Alison Morgan
  • recipes
Kale Bowl with Quinoa, Fermented Vegetables, Wakame & Avocado

recipe written by Carla Oates, The Beauty Chef 

Fresh and nutritious, this flavour-packed dish features wakame, a great source of minerals that can be lacking in conventionally grown produce. This ingredient is fabulous for healthy, glowing skin.

SERVES 4

Ingredients
1⁄2 cup (100g) quinoa, rinsed
1 cup (250ml) water
7g wakame
1 tablespoon coconut oil
1 onion, thinly sliced
1 clove garlic, finely chopped
2 bunches (approx. 800g) kale, stemmed and coarsely chopped
2 teaspoons white sesame seeds, plus extra to serve
2 teaspoons black sesame seeds, plus extra to serve
1⁄2 teaspoon chilli flakes
11⁄2 cups (230g) sweet and sour fermented vegetables
1 avocado, halved, stone removed and flesh sliced lengthways
1⁄2 cup (75g) raw cashews, roasted and coarsely chopped

Tahini Sauce
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60g) tahini
1 tablespoon extra-virgin olive oil
2cm knob of ginger, peeled and finely grated
3 teaspoons tamari
2 teaspoons raw honey 1 teaspoon sesame oil

Method

  • Place the quinoa and water in a medium saucepan and bring to the boil.
  • Cover and decrease the heat to low and gently simmer for 15 minutes, or until almost all of the water has been absorbed and holes appear on the surface.
  • Keep covered and remove from the heat to finish cooking for a further 5 minutes, or until tails have sprouted and all of the water has been absorbed.
  • Keep warm.
  • Meanwhile, soak the wakame in cold water for 5 minutes, or until rehydrated. Drain and squeeze out excess water. Slice into strips. Set aside.
  • To prepare the sauce, place all of the ingredients in a jar and seal with a lid. Shake vigorously to combine.
  • Heat the coconut oil in a large frying pan or wok over low-medium heat.
  • Cook the onion and garlic, until softened.
  • Add the kale and cook, stirring occasionally, for 4-5 minutes, until wilted.
  • Add the sesame seeds and chilli flakes and toss to combine.
  • To serve, arrange the kale, quinoa, wakame, fermented vegetables and avocado into serving bowls.
  • Drizzle with the tahini sauce and scatter with roasted cashews and extra sesame seeds.

Enjoy!

  • Alison Morgan
  • recipes

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