Ingredients
Scale
Bowl Ingredients:
- 2 cups cooked quinoaÂ
- 12 cups loosely packed Lacinato kale, chopped (also called dinosaur kale)
- 1 tbsp olive oilÂ
- 1 tbsp lemon juiceÂ
- 2 cups cooked lentils
- 1 cup cubed cooked butternut squash and onions, roasted
- 1/2 cup sweet cornÂ
- 1 medium Hass AvocadoÂ
- ¼ cup hemp hearts
Sour Cashew Cream Dressing Ingredients
- 1 cup cashews, soaked overnight
- ¼ cup filtered water
- 1 lemon squeezed
- 1 tbsp olive oil
- Pinch of sea salt
- 2 tbsp apple cider vinegar (or less to taste)
Instructions
Massage the Kale
- Add kale to a large mixing bowl. Drizzle with 1 tbsp each olive oil and lemon juice. Use your hands to massage the kale for 3-5 minutes to make it more tender.
Build the Bowl
- Add cooked quinoa to the bottom of a large serving bowl.
- Layer massaged kale on top.
- Layer cooked lentils, butternut squash, and corn.
- Dice or slice avocado and layer on top.
Make the Dressing
- Add all ingredients under dressing to a high speed blender.
- Cover and blend until smooth.
Serve
- Drizzle dressing onto bowl.
- Sprinkle hemp hearts onto bowl.
- Serve!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Entree
Nutrition
- Serving Size: 6 bowls
- Calories: 448
- Sugar: 8
- Sodium: 465
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 16
- Protein: 20
- Cholesterol: 0