Kale Bowl With Quinoa, Fermented Vegetables, Wakame, and Avocado

Wakame seaweed is a great source of minerals
Editor
Kale Bowl With Quinoa, Fermented Vegetables, Wakame and Avocado
The Beauty Chef

Fresh and nutritious, this flavor-packed dish features wakame, a great source of minerals that can be lacking in conventionally grown produce and that we need for healthy, glowing skin. — Carla Oates, author of The Beauty Chef

For this recipe you will need some Sweet and Sour Fermented Vegetables, which you can make yourself at home.

4
Servings
306
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup quinoa, rinsed
  • 1 Cup water
  • 1/4 Ounce wakame
  • 1 Tablespoon coconut oil
  • 1 clove garlic, finely chopped
  • 2 bunches (approx. 1 pound 12 ounces) 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
  • 1 1/2 Cup sweet and sour fermented vegetables (see recipe above)
  • 1 avocado, halved, stone removed and flesh sliced lengthways
  • 1/2 Cup raw cashews, roasted and coarsely chopped

For the tahini sauce:

  • 1/4 Cup freshly squeezed lemon juice
  • 1/4 Cup tahini
  • 1 Tablespoon extra-virgin olive oil
  • 3/4-inch knob of ginger, peeled and finely grated
  • 3 Teaspoons tamari
  • 2 Teaspoons raw honey
  • 1 Teaspoon sesame oil

Directions

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.

 

For the tahini sauce:

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 chile 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.

Adapted from The Beauty Chef by Carla Oates (Hardie Grant Books, August 2017)

Nutritional Facts

Total Fat
19g
27%
Sugar
14g
16%
Saturated Fat
8g
33%
Carbohydrate, by difference
31g
24%
Protein
7g
15%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
160mg
16%
Choline, total
9mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
48µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
182mg
26%
Selenium, Se
5µg
9%
Sodium, Na
318mg
21%
Water
144g
5%
Zinc, Zn
1mg
13%