This vegan bowl is full of the ability of vegetation—deep inexperienced leaves of kale, crispy bell peppers, fuchsia-toned radishes, creamy avocados, marinated tofu, and a home made, baked turmeric hemp hearts crunch topping. This Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping is totally plant-based, and utterly satisfying and scrumptious. Meal prep this vegan bowl recipe to make 4 particular person entrée-sized recipes you’ll be able to get pleasure from throughout the week. Or, put together the elements and let everybody make their bowl simply the way in which they prefer it for a tremendous household meal or ceremonial dinner! Wealthy in plant protein, fiber, nutritional vitamins, minerals, and antioxidant compounds, this bowl is a wholesome addition to your day that you could really feel actually good about. Make it gluten-free through the use of gluten-free cereal for the topping and soy sauce. Backside line: This kale bowl is as scrumptious as it’s beautiful!
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Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
Creator:
Complete Time: 1 hour 10 minutes
Yield: 4 servings 1x
Food regimen: Vegan
Description
This nutrient-packed, vegan bowl is crammed with the goodness of tofu, kale, radishes, peppers, avocados—served with a crunchy turmeric hemp cereal topping.
Marinated Tofu:
Turmeric Hemp Hearts Topping
Salad:
1 pound kale, chopped (about 8 cups)
1 medium purple bell pepper, thinly sliced
4 radishes, thinly sliced
1 medium avocado, thinly sliced
Directions
To make Marinated Tofu: Combine collectively sesame seed oil, rice vinegar, soy sauce, purple chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place cubed, drained further agency tofu in a shallow dish, and pour marinade over the tofu. Chill for not less than 1 hour, stirring tofu in marinade each quarter-hour so as to evenly distribute it.
Whereas marinated tofu is chilling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Mix excessive fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir nicely. End up on a baking sheet and unfold evenly. Place in oven and bake for 10 minutes. Take away from oven and funky. Makes about 2 cups.
In the meantime, put together the Salad for the ability bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing nicely with arms, massaging marinade into the leaves. Divide chopped, dressed kale amongst 4 giant particular person (3-cup) bowls. Prime every bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Hearts Topping (about 1/2 cup). Serve instantly.
Makes 4 particular person, entrée-sized energy bowls.
Notes
Make this recipe gluten-free through the use of gluten-free cereal for the topping and gluten-free soy sauce.
Prep Time: 20 minutesCook dinner Time: 10 minutesClass: EntreeDelicacies: American
Diet
Serving Measurement: 1 serving
Energy: 442
Sugar: 1 g
Sodium: 437 mg
Fats: 28 g
Saturated Fats: 4 g
Carbohydrates: 48 g
Fiber: 20 g
Protein: 15 g
For different plant-powered bowls, try a few of my favorites:
Vegan California Burrito BowlCurried Triticale Harvest BowlGreen Goddess BowlEdamame Bok Choy Rice BowlPistachio Turmeric Rice Energy BowlChipotle Spice Energy Bowl with RiceBlack Beans and Rice Vegan BowlNoodle Bowl with Thai Tofu and Greens
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