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21 day kickstart kale and grain bowl

Kale and Grains Bowl

Once you start making salad bowls, you'll fall in love with them! Here's one to get you started. Feel free to substitute other vegetables, beans, or grains as you desire.
Course Dinner, Lunch, Side Dishes
Servings 3 servings


  • 2 cups cooked quinoa or brown rice cold or warm, as desired
  • 3 cups chopped kale leaves raw or steamed, or baby spinach leaves
  • 2 cups cubed and cooked sweet potato
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup chopped bell pepper
  • ¾ cup mango chunks fresh or frozen
  • 2 tbsp hemp seeds
  • 2 tbsp freshly squeezed lime juice or red wine vinegar
  • ½ tbsp chopped shallots or 1 tbsp. of the white portion of a green onion
  • ½ tsp Dijon mustard
  • ½ tsp sea salt
  • freshly ground black pepper to taste
  • ¼ cup + 2-3 tsp water optional
  • 1-2 tbsp coconut nectar or pure maple syrup


  • In three bowls, arrange approximately equal amounts of quinoa or rice, kale or spinach, sweet potato, black beans, and bell pepper.
  • Drizzle on the dressing of your choice. Note: If using raw kale, it’s useful to break it down by massaging it. After tearing the leaves from the stalk, sprinkle them with salt and use your hands to rub and "massage" them for a minute or two. Alternatively, you can steam the leaves for just a minute to soften.
  • In a blender, combine the mango, hemp, lime juice or vinegar, shallots or green onion, mustard, salt, pepper, 1⁄4 cup of the water, and 1 tablespoon of the nectar or syrup. Puree until very smooth.
Keyword gluten-free, nut-free, vegan
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