Kale, Beet, and Chickpea Power Bowls
Ingredients
- 1 Tbsp water 15 mL
- 1 Tbsp sodium-reduced soy sauce 15 mL
- 1 Tbsp apple cider vinegar 15 mL
- 1 Tbsp grated Parmesan cheese 15 mL
- 1 tsp minced garlic 5 mL
- 1 Tbsp natural, unsalted peanut butter or tahini 15 mL
- 6 Tbsp canola oil 90 mL
- 3 cups cooked barley or brown rice 750 mL
- 6 cups fresh kale leaves or spinach, stems removed 1.5 L
- 1 cup grated fresh beets 250 mL
- 1 cup grated carrots 250 mL
- 2 cups cooked or canned chickpeas, drained and rinsed 500 mL
- 1 cup almonds, toasted and chopped 250 mL
Instructions
- 1. Make dressing: In small bowl, whisk together water, soy sauce, cider vinegar, Parmesan cheese, and garlic. Blend in peanut butter. Gradually whisk in canola oil until dressing is combined. Set aside.
- 2. Assemble the salad in six individual bowls by topping cooked barley or rice with kale, beets, carrots, chickpeas, and almonds. Drizzle with 1 Tbsp (15 mL) of dressing to serve.
- Note: Any leftover dressing can be refrigerated and used later for another salad, quinoa, grilled fish, or chicken.
Yield
6 servings
serving size
1 cup (250 mL) and 1 Tbsp (15 mL) of dressing
nutritional analysis
Per serving
| Calories | 410 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Carbohydrates | 46 g |
| Fiber | 11 g |
| Sugars | 5 g |
| Protein | 14 g |
| Sodium | 85 mg |
| Potassium | 663 mg |
