Day 3 of our 30 days of plant based recipes! Have you guys been enjoying these posts?  We are so happy to have you.  If you have been following us on social media (The Kindest Plate) you know for a fact kale bowls are one of the absolute go to’s in our home.  We LOVE the density of them and how they keep us full for a while.  Packed with protein and veggies you’ll for sure feel satisfied after eating this.  Like any of my recipes (minus the baking because they are usually modified from someone else) you can add and change whatever you like.  

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  1. 1 bunch of kale
  2. 2 small purple yams
  3. 1/2 yam
  4. 1/3 cup of quinoa
  5. 1/2 can of sodium free chickpeas
  6. 2 cups of brussels sprouts
  7. 2 handfuls of sunflower seeds
  8. 2 handfuls of hemp seeds
  9. 1 tbsp of olive oil
  10. 1 tsp of balsamic vinegar
  11. Salt and pepper to taste
  1. Preheat over to 375.
  2. Peel and chop your yams into little cubes*. Drizzle with olive oil, salt and pepper and put into the oven to roast for 35 minutes.
  3. Chop your brussels sprouts in half, add to a pan, drizzle with olive oil, salt and pepper and bake for 30 minutes or until soft.
  4. Cook quinoa as instructed.
  5. Remove the centre stems of the kale, chop and then blanche. Rinse out the water really well by squeezing the blanched kale in your hands.
  6. Add all the ingredients to a bowl. Drizzle with olive oil, balsamic, salt and pepper.
  7. Mix all the ingredients together and enjoy.
  1. *Make sure the yams are equal sizes so they cook equally.
  2. I like to keep the dressing simple because I find all the ingredients in the bowl delicious enough and the balsamic dressing adds a nice light touch. You might enjoy any glory bowl dressing or pesto sauce of your choice.
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