Kale Bowl With Quinoa, Fermented Vegetables, Wakame, And Avocado
Kale Bowl With Quinoa, Fermented Vegetables, Wakame, And Avocado
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 ChefFor this recipe you will need some Sweet and Sour Fermented Vegetables, which you can make yourself at home.
Servings
4
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 teaspoon white sesame seeds, plus extra to serve
- 2 teaspoon 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
- 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 teaspoon tamari
- 2 teaspoon 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.
- 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)