Kale Macro Bowl with Quick Pickled Cabbage and Turmeric-Tahini Dressing

Kale Macro Bowl

with Quick Pickled Cabbage and Turmeric-Tahini Dressing

dinner

This macrobiotic meal brings together loads of healthy foods for one diverse rainbow of plant-based goodness. This bowl is filled with nutritious foods such as sweet potatoes, lacinato kale, brown rice and a nourishing turmeric-tahini dressing. We've added a quick pickled cabbage not only for the bright and bold color, but also for the gut-healthy nutrients that can aid in digestion. Get your camera out, because this is one beaut of a superfood dinner.

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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
565
FAT
19g
CARBOHYDRATES
85g
PROTEIN
16g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 1 can chickpeas
  3. 1 bunch lacinato kale
  4. 1 cucumber
  5. 1 avocado
  6. 1 cup brown rice
  7. 1 Tablespoon olive oil*
  8. 2 1/2 cups water*
  9. 1 teaspoon salt*
  10. 1/2 cup apple cider vinegar
  11. 1 1/2 cups chopped cabbage
  12. 1/2 Tablespoon agave
  13. 1/4 cup tahini
  14. 1/2 teaspoon turmeric
  15. 1/4 teaspoon ground ginger
  16. 1 1/2 teaspoons Bragg's liquid aminos
  17. 1 Tablespoon maple syrup
  18. *not included
  19. pepper, to taste*
  20. 1 lemon

TOOLS

  • Small bowl
  • Baking Sheet
  • Medium Pot
  • Aluminum Foil
  • 2 Medium bowls

INSTRUCTIONS

1

Preheat oven to 400°F. Wash and dry the produce. Cut the sweet potatoes into 1/4-inch rounds. Drain and rinse the chickpeas. De-stem the kale, discarding the stems, and slice leaves into thin ribbons. Peel the cucumber; with a peeler or mandolin, slice into thin strips. Slice the lemon in half, juice into a small bowl, and set aside. Cut the avocado in half and twist apart, discard the pit, and cube the avocado flesh. Scoop out the flesh with a spoon; set aside. Line baking sheet with aluminum foil.

2

In a medium pot, bring brown rice and 2 cups of water to a boil. Reduce heat to low and simmer, covered, until rice is cooked through, about 20 minutes.

3

Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Lay flat on a baking sheet and bake in the oven for about 20 minutes; sweet potatoes should be fork-tender and slightly browned.

4

Place shredded cabbage in a bowl. Bring 1/4 cup water, apple cider vinegar, agave and 1/2 teaspoon of salt to a boil in a medium pot. Once it boils, remove from heat and pour over the shredded cabbage. Let sit until ready to serve.

5

Make the dressing by adding the tahini, turmeric, ginger, Bragg's liquid aminos, maple syrup and 1/4 cup water into the small bowl of lemon juice. Whisk until a smooth and creamy consistency is formed, about 1 minute.

6

To assemble the Macro bowls, divide the brown rice, sweet potatoes, kale, pickled cabbage, chickpeas, cucumber, avocado and dressing among 4 bowls. Enjoy!