Kale and Quinoa Salad Bowl. Made with a hard boiled egg, cucumber, and red onion.
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Kale Buddha Bowl

Hello Protein! This salad bowl is packed with high protein and nutrient-dense ingredients. 
Course Dinner, Lunch, Salad
Cuisine American, Vegetarian
Keyword gluten free recipes, gluten free salad recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 523kcal
Author Maike

Ingredients

Turmeric Tahini Dressing

  • 1 tbsp Tahnini
  • 1/2 tsp Turmeric
  • 2 tbsp water
  • salt
  • pepper

Instructions

Preparing the Kale Quinoa Salad Bowl

  • Cook quinoa according to the instruction. At the same time cook a boiled egg
  • Wash and dry the kale. Remove the stem and chop the kale into bite-sized pieces. Massage the kale with olive oil and salt. Set aside. Dice the cucumber. 

Tahini Dressing

  • Combine tahini, turmeric, and water. Whisk until creamy. Season with salt and pepper. 

Putting it all together

  • Add the kale, quinoa, and diced cucumbers into a shallow salad bowl. Drizzle the dressing on top. 
  • Enjoy!

Nutrition

Calories: 523kcal | Carbohydrates: 70g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 122mg | Potassium: 1378mg | Fiber: 6g | Sugar: 2g | Vitamin A: 13720IU | Vitamin C: 165.1mg | Calcium: 284mg | Iron: 7.4mg