Kale And Quinoa Bibimbap Bowl (Vegan)

1. 1

   Wash, spin dry, and thinly slice kale. Massage kale with hands for a few minutes to make it easier to eat and digest.

2. 2

   DRESSING: Whisk all ingredients together. Thin out with water to desired consistency.

3. 3

   This recipe is great to double up if you'd like to save to use for another dish or salad for later in the week *

4. 4

   Marinated Bean Sprouts: Boil water, add salt, and blanch bean sprouts. Drain in cold water for 1-2 minutes. Squeeze to release excess water. Dress with 1 green onion stalk (thinly sliced), 1 smashed garlic, 1 tsp toasted sesame seeds, 1 tb sesame oil, and salt to desired taste.

5. 5

   Marinated cucumbers: thinly slice 1 large Japanese cucumber (mandolin works great), Combine cucumber and 1 smashed garlic in a medium bowl. Combine 1/2 cup vinegar, 1/4 water, 1 tb sugar, and 1/4 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in sambal oelek. Cover and chill at least 4 hours. Serve with a slotted spoon, or drain before serving. Garnish with sliced green onions, if desired.

6. 6

   OPTIONAL (Lentil Crusted Tofu): 1 package of extra firm tofu, pressed for at least 1 hr to release water. Place 3-4 tb pink lentils in a coffee grinder until you reach a coarse ground flour-texture. Add seasoning to lentils of 1/4 tsp turmeric, 1/2 tsp of both coriander, cumin, and sea salt. Cut tofu into bite size cubes and coat with spice and lentil mixture. Add grapeseed oil to a pan and pan fry each side until crispy.

7. 7

   To Prepare: Add kale to the bottom of the bowl, and mix in the quinoa. Add a heaping spoonfull or two of your assorted vegetables. Add lentil-crusted tofu, if desired. Before eating, drizzle dressing on top and ENJOY! :)

* Per serving · 4 servings · Values may vary.