Edamame & Kale Superfood Bowl
A nutritious and vibrant bowl packed with edamame, kale, quinoa, and a tangy lemon-tahini dressing.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup cooked quinoa
- 1 cup shelled edamame
- 2 cups chopped kale
- 1/2 avocado, sliced
- 1/4 cup shredded carrots
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp sesame seeds (optional)
Nutrition Facts
420Calories
22gProtein
45gCarbs
18gFat
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Instructions
1
Cook quinoa according to package instructions. Set aside to cool slightly.
2
Blanch edamame in boiling water for 3-4 minutes, then drain and rinse under cold water.
3
Massage kale with olive oil and a pinch of salt for 2-3 minutes until softened.
4
Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and 2 tbsp water until smooth.
5
Assemble the bowl: Divide quinoa between two bowls. Top with kale, edamame, avocado slices, and shredded carrots.
6
Drizzle with tahini dressing and sprinkle with sesame seeds if desired. Serve immediately.
Chef's Tips
- Meal Prep: Cook quinoa and edamame in advance for quicker assembly during busy weekdays.
- Extra Protein: Add grilled chicken, tofu, or chickpeas for an additional protein boost.
- Kale Tip: Removing the stems before massaging makes the kale more tender.
- Dressing Variation: Substitute tahini with almond butter for a nuttier flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Dressing is best added fresh.
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