WHAT YOU NEED TO KNOW:
- High in vitamins, minerals, fiber, and antioxidants, kale is the king of superfoods.
- These are all quick tasty recipes that will boost your energy and brighten your day.
We all know the great health benefits that nutrient-rich kale has to offer, but for most people it’s the taste that keeps them from eating it. No longer do you have to plug your nose and fork down your kale. We have given you the 5 best kale bowl recipes that you will love!
If you’re looking to add more vitamins to your diet, take a look at our variety of top multi-vitamins.
1. Savory Pesto Quinoa Breakfast Bowl
Traditional pesto gets a kale upgrade in this dreamy breakfast bowl!
Breakfast Bowl Ingredients:
- 2 large eggs
- 2 cups cooked quinoa
- 1/2 an avocado
- 1/4 cup homemade pesto
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 2 cups fresh basil leaves
- 1 cup fresh kale leaves
- 1/4 cup nutritional yeast
- 1/4 cup pine nuts
- 1 large garlic clove
- 3 – 4 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt + pepper to taste
- Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 – 6 minutes.
- While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).
- When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
- Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
- When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
- Enjoy as is, season with a touch more salt and pepper, or mix it all together (that’s what I did and yum!).
2. Sesame Kale Glow Bowl
This simple quinoa stir-fry is chock-full of goodness: kale, broccoli, coconut oil, ginger, and garlic.
- 1 cup quinoa
- 1 tablespoon coconut oil/sesame oil
- 1/2 of a red onion
- 1 clove garlic, minced
- 3 cups kale, de-stemmed + torn
- 2 cups broccoli florets (about 1 small head)
- 4 ounces of tempeh, chopped/crumbled
- 2 tablespoons tamari/soy sauce
- 2 tablespoons water
- Juice from 1/2 – 1 lime, depending on your liking
- 1/2 tablespoon dijon mustard
- 1 teaspoon fresh ginger, minced (or powdered)
- 1/2 teaspoon black pepper
- dash of red pepper flakes (optional)
- 2 tablespoons sesame seeds (black or white)
- Combine 1 cup quinoa with 2 cups water in a medium-sized pot. Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
- Meanwhile, in a small saucepan, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli and tempeh. Sauté for about 3 minutes.
- In a small bowl, combine the tamari, water, lime juice, dijon mustard, ginger, pepper, red pepper flakes and sesame seeds. Add mixture to saucepan with vegetables and mix until well combined. Cook for about 2 more minutes.
- Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture. Add extra tamari/soy sauce as needed.
3. Warm Beet and Kale Bowl
Cleanse your liver the tasty way with this warm vegetable bowl, perfect for brightening your day.
- 3 medium beets, washed and chopped into bite size chunks.
- Half sweet onion, chopped
- 2 tbsp organic coconut oil or grapeseed oil
- 6 large kale leaves, washed, remove from stems, ripped into chunks
- 1/2 cup hemp seeds or cooked quinoa
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- Sea salt & ground black pepper to taste
- Preheat oven to 350F. Place beets and onion in a baking dish with oil and season with sea salt and pepper. Bake for 45 minutes to an hour, until fork tender. Check it at 45 minutes to make sure you don’t overcook it.
- When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350F.
- Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds.
4. Spicy-Peanut Portobello Kale Rice Bowl
Hearty vegetables mixed with spicy peanut and ginger flavors topped off with fresh cilantro make this a meal I want to eat most nights of the week.
- 4 cups cooked brown rice
- 4 cups Spicy Peanut Ginger Kale
- 2 large portobello mushrooms, sliced into long, thin strips
- 1/2 cup sweet onion, sliced
- 1 tsp tamari or soy sauce
- 2 tsp safflower oil
- Salt/pepper for mushrooms
- 2 Tbsp whole or chopped roasted peanuts
- 1/4 cup fresh cilantro, lightly chopped
- Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.
- Cook your brown rice or heat pre-cooked rice packets – about 4 cups.
- In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.
- To plate your dish – grab 4 bowls (or as many people as you are serving.) To each bowl: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture – and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.
5. Chocolate-Mint Green Breakfast Bowl
Mint chocolate with a dark green boost from kale. What more could you want?
- 11/2 cups non-dairy milk or water
- 4 kale leaves
- ½ avocado
- 1 teaspoon peppermint extract
- 1½ to 2 tablespoons raw cacao powder
- 2 mint leaves (optional)
- 2 tablespoons unsweetened shredded coconut (garnish)
Directions: Mix all ingredients except garnish in blender. Pour into bowl, garnish and enjoy!