Kale, Quinoa & Summer Veggie Bowl with Lemon-Tahini Drizzle
This vibrant and refreshing bowl is the perfect way to showcase local green kale and enjoy summer’s best produce. Massaged kale, fluffy quinoa, crisp veggies, and a creamy lemon-tahini drizzle come together in a nourishing dish that’s easy to customize. A great choice for light lunches or dinner on the patio!
Ingredients
1 bunch green kale, stems removed, leaves chopped
1 tbsp olive oil
1 tbsp lemon juice (for massaging the kale)
1 cup quinoa, cooked and cooled
1 cup cherry tomatoes, halved
1 small cucumber, diced
1 medium carrot, shredded
4–5 radishes, thinly sliced
1/2 cup cooked chickpeas (optional)
1 tbsp toasted sunflower or pumpkin seeds (optional)
Lemon-Tahini Drizzle:
2 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp maple syrup or honey
1 small garlic clove, finely minced
1–2 tbsp water (to thin as needed)
Salt and pepper to taste
Directions
Place chopped kale in a bowl. Add olive oil and lemon juice, and gently massage with your hands for about 1–2 minutes until softened and vibrant.
In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup/honey, garlic, salt, and pepper. Add water a little at a time until the sauce reaches a drizzle-able consistency.
Build your bowl: Start with a bed of kale and quinoa, then top with tomatoes, cucumber, carrot, radish, and chickpeas (if using).
Drizzle with the lemon-tahini sauce and sprinkle with seeds, if desired. Serve immediately.
