Recipe for nutritious Kale and Quinoa Bounty Bowls with Ginger and Lime Dressing
200g streaky bacon
½ cup quinoa
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
4 heaped cups chopped kale (about 400g)
1 tin lentils or chickpeas, drained
100g feta or soft goats cheese
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh basil
1 ripe avocado, peeled and roughly chopped
Spicy Ginger and Lime Dressing
3 Tbsp sesame oil
3 Tbsp soy sauce
2–3 tsp fish sauce
1–2 Tbsp honey
1 clove garlic, minced
1 red chilli, deseeded and finely chopped
2 tsp grated fresh ginger
Juice of 2 limes
2–3 Tbsp hot water
Or Honey and Mustard Dressing
¼ cup olive oil
2 Tbsp apple cider vinegar or lemon juice
1-2 tsp Dijon mustard
1-2 tsp honey
Whisk together and adjust to taste
Loosen with a little warm water if you like
Fry the bacon in a little olive oil or coconut oil until crispy and golden. Remove and set aside to drain on kitchen paper.
Meanwhile, cook the quinoa according to packet instructions.
Add all of the seeds to a small non-stick pan and toast gently over a low heat, stirring from time to time, until golden and fragrant. Remove from the heat and set aside to cool. (Tip: I like to keep a jar full of these mixed roasted seeds at the ready in my pantry to toss into salads whenever I feel like some extra crunch).
To a large mixing bowl, add your kale, along with 1 Tbsp olive oil and 1 Tbsp lemon juice or apple cider vinegar and a pinch of salt and ‘massage’ gently with your hands until the fibres have broken down and it is quite pliable, about 1 minute (this step is optional but make the kale more tender and easier to digest).
Layer in all of the remaining ingredients and set aside while you make the dressing. Dress just before serving and divide into large bowls.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more, and keep turned for her latest cookbook out in April 2017.