Kale Tahini Bowl

When a recipe blogger has no computer, she's left to... create recipes! If there was ever a good time for my computer to be broken, the last two weeks were it. I'd been in a recipe funk, looking for motivation but coming up empty. Without a computer, the only part of the blog I could maintain was content. Also, I happened to desperately need to get back onto a meal plan schedule after the Holiday. It's not the day itself that gets me. It's the traveling, the leftovers, the temptations that continue on past just Thanksgiving. Upon returning home, I vowed to get back on track, meal plan and eat clean. After getting focused and slaving away in the kitchen, I finally get to share what I've been working on! 

I'm sure you've seen several recipes that simulate this one floating around the web. I can see why variations have become so popular. It's clean, light and yummy, yet filling enough to not feel like you're staving after the last bite. 

I enjoyed munching on this for lunch every day last week and I'm happy to say that I was rather impressed with it's ability to "keep" even with the avocados in it! This was one of those I-can't-wait-for-lunch-because-it's-so-good kind of dishes. And maybe lunch was served a few minutes early due to the fact. 

It takes a bit of prep work but nothing one 30 minute nap time can't handle. Any other mom's out there living for nap time? Don't get me wrong, I LOVE play time, but I have serious mom guilt if I do anything but pay attention to my sweet girl when she's awake, which makes it exceptionally hard to get anything done! 

 

Prep Time: 30 minutes total (including cook time)

Cook Time: 20 minutes

Servings: 4-5

Directions:

  1. Preheat over to 425 F.
  2. Ideally, you'll already have made quinoa, but if not, load up the rice cooker with quinoa. (I just make enough to last all week and to add to various dishes)
  3. Cube Sweet Potatoes and put in oven for 20 minutes.
  4. While sweet potatoes and quinoa are being prepared, tear kale in pieces and put in large bowl. Then add in onion, avocado, peanuts and craisins.
  5. In a blender (I use my ninja), combine tahini, lemon, lemon pepper and garlic salt and blend. 
  6. Once sweet potatoes and quinoa are done, add them to the bowl along with the dressing and mix together. Serve after chilled!

 

Ingredients:

Salad:

  • 1 Bunch of Kale
  • 1 Sweet Potato (cubed & cooked)
  • 1 Cup Quinoa (cooked)
  • 1/4 Red Onion Chopped
  • 1 Avocado
  • 1/2 Cup Peanuts
  • 1/2 Cup Craisins

Dressing:

  • 1/4 Cup Tahini
  • 1.5 Lemons
  • Lemon Pepper
  • Garlic Salt
 

I love a good salad. Scroll through other salads that are so delicious you won't even know their healthy. Except their made with lettuce, kale or spinach. That kind of gives it away.