Can I use a different plant-based protein instead of tempeh?

While tempeh offers a unique texture and protein boost, you could substitute it with pan-fried tofu, roasted chickpeas, or lentils for a similar hearty addition to the bowl.

How can I adjust the spice level of the Tahini Ginger Sauce?

The recipe uses 1/2 teaspoon ground ginger, but you can increase it to 1 teaspoon of fresh grated ginger for a stronger kick, or add a pinch of red pepper flakes for heat.

What's the best way to prepare the kale for this bowl?

The recipe calls for de-stemmed and torn kale, which helps it cook down evenly and integrate well with the other sauteed vegetables like broccoli and tempeh.

Can I make the Tahini Ginger Sauce ahead of time?

Yes, the sauce can be blended ahead and stored in the fridge. It will thicken, so you might need to add a splash more water to reach your desired consistency before serving.

How should I store leftover Tahini Kale Protein Bowl?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce can be stored separately or drizzled over the bowl before storing.

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Tahini Kale Protein Bowl
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A vibrant vegan Tahini Kale Protein Bowl, featuring fluffy quinoa topped with sauteed kale, broccoli, and crumbled tempeh, generously drizzled with a creamy tahini ginger sauce and sprinkled with hemp seeds, served in a light-colored bowl.

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Ingredients You Need for Tahini Kale Protein Bowl [Vegan]

For the Bowl:

1 cup quinoa
1 tablespoon coconut oil/extra virgin olive oil
1/2 of a red onion
1 clove garlic, minced
3 cups kale, de-stemmed + torn
2 cups broccoli florets (about 1 small head)
4 ounces of tempeh, chopped/crumbled
1/4 cup hemp seeds

Tahini Ginger Sauce:

1/2 cup tahini
2 tablespoons lime juice
2 tablespoons coconut aminos or tamari
1/2 teaspoon ground ginger (or 1 teaspoon fresh, grated ginger)
2 teaspoons turmeric
1 teaspoon maple syrup
2/3 - 3/4 cup water

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How to Prepare Tahini Kale Protein Bowl [Vegan]

To Make the Bowl:

Combine 1 cup quinoa with 2 cups water in a medium-sized pot.
Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
Meanwhile, in a small saucepan, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli and tempeh.
Sauté for about 3 minutes.
Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture.
Sprinkle with raw hemp seeds.
Generously drizzle tahini sauce on top

For Sauce:

Blend all ingredients together in a blender or food processor till smooth. Start with 2/3 cup water and add more as needed (dressing will thicken in the fridge).

Notes

All bowl components can be made up to 3 days in advance and kept refrigerated, making this perfect for take-to-work lunches, easy entertaining, and quick dinners. Dressing can be made up to 3 days in advance and kept in a glass jar in the refrigerator. Stir before using.