Kale & Quinoa Grain Bowl

Clean, vibrant, and quietly impressive - this kale and quinoa grain bowl brings together charred avocado, a soft-boiled egg, and lemon garlic tahini over a base of tender baby kale and fluffy quinoa.

Why You'll Love Kale & Quinoa Grain Bowl

This bowl is the perfect blend of textures and flavors - tender quinoa, crunchy kale, creamy hummus, and a hit of brightness from lemon garlic tahini. Whether it's lunch or a light dinner, this dish is hearty, wholesome, and effortlessly elegant.

Tips and Tricks

• Make It Heartier: Add grilled chicken or crispy chickpeas for extra protein.
• Zesty Boost: Add a squeeze of fresh lemon juice over the bowl before serving.
• Texture Play: Swap quinoa for farro or black rice for a chewier bite.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the lemon garlic tahini sauce.
• Nutty Crunch: Top with toasted sesame seeds or crushed pistachios.
• Herb Forward: Fold fresh cilantro or mint into the quinoa before plating.

Substitutions

• Red Quinoa: Use white quinoa, farro, or couscous.
• Lemon Garlic Tahini: Substitute with lemon vinaigrette or spicy harissa dressing.
• Harissa Olive Hummus: Use regular hummus or a roasted red pepper dip.

Best served with

• Chilled Green Tea or Lemon-Infused Sparkling Water
• Roasted Sweet Potatoes with Smoked Paprika
• Pickled Red Onions for a tangy bite
• Grilled Halloumi or Feta for a savory contrast

How to Store Leftovers

• Store all components separately in airtight containers.
• Quinoa and hummus can be refrigerated for up to 3 days.
• Avocado should be kept with the pit intact and wrapped to prevent browning.
• Reassemble the bowl just before serving for optimal texture.

Common Questions

Kale & Quinoa Grain Bowl

No ratings yet

Clean, vibrant, and quietly impressive - this kale and quinoa grain bowl brings together charred avocado, a soft-boiled egg, and lemon garlic tahini over a base of tender baby kale and fluffy quinoa.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 25 minutes mins

Course: Bowl, Dinner, Salad

Cuisine: Californian

Calories: 397

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 bunch Baby Kale lightly massaged with olive oil
• ½ cup Red Quinoa rinsed and cooked
• 1 tablespoon Pickled Ginger see previous recipe
• 2 tablespoon Lemon Garlic Tahini Sauce see previous recipe
• 1 Egg soft-boiled (6.5 minutes)
• 1 Avocado halved, pitted, and charred
• 2 tablespoon Harissa Olive Hummus see previous recipe

Equipment

• Medium saucepan
• Tongs
• Grill pan
• Mixing bowl

Method

 

Cook the Quinoa

1. In a medium saucepan, combine ½ cup quinoa with 1 cup water.
2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
3. Fluff with a fork and set aside.

Soft-Boil the Egg

1. Bring a small pot of water to a gentle boil.
2. Carefully add the egg and cook for 6.5 minutes.
3. Transfer to an ice bath and let cool for 5 minutes before peeling.

Char the Avocado

1. Preheat a grill pan or cast iron skillet over medium-high heat.
2. Lightly oil the cut sides of the avocado halves and place them cut-side down in the hot pan.
3. Char until grill marks form, about 2-3 minutes. Remove and set aside.

Assemble the Bowl

1. Arrange the baby kale as a base in a shallow bowl.
2. Spoon the quinoa over the kale.
3. Nestle the charred avocado half and soft-boiled egg into the bowl.
4. Add pickled ginger and dollops of harissa olive hummus.
5. Drizzle with lemon garlic tahini sauce and sprinkle with flaky salt.
6. Serve immediately.

Nutrition

Calories: 397kcalCarbohydrates: 20gProtein: 10gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 164mgSodium: 79mgPotassium: 1098mgFiber: 14gSugar: 2gVitamin A: 531IUVitamin C: 21mgCalcium: 51mgIron: 2mg

Tried this recipe?

Let us know how it was!