Fresh, filling, nutrient-packed
This kale and quinoa power bowl is the kind of meal that makes eating healthy feel exciting, not boring. Packed with plant-based protein, vibrant veggies, and bold flavors, it’s perfect for meal prep, quick lunches, or a light but satisfying dinner. Nutty quinoa pairs beautifully with tender kale, while colorful toppings add texture and freshness in every bite. Best of all, it comes together quickly—ideal for busy weekdays when you still want something nourishing and homemade. Whether you’re resetting after the weekend or just craving a clean, energizing meal, this power bowl delivers flavor, balance, and feel-good fuel in one bowl.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2–3 bowls
📝 Ingredients List
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 3 cups chopped kale, stems removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup shredded carrots
- ¼ cup cooked chickpeas (optional, for extra protein)
- 2 tablespoons pumpkin seeds or sunflower seeds
Simple Lemon Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2–4 tablespoons warm water (to thin)
- Salt to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Medium saucepan with lid
- Fine-mesh strainer
- Sharp knife
- Cutting board
- Large mixing bowl
- Small whisk or fork
- Measuring cups & spoons
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Cook the quinoa: Add rinsed quinoa and water (or broth) to a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until fluffy. Let rest 5 minutes, then fluff with a fork.
- Massage the kale: Place chopped kale in a bowl, drizzle with olive oil, sprinkle with salt, and massage for 1–2 minutes until soft and darker green 🥬
- Prep the veggies: Slice tomatoes, dice cucumber, and shred carrots while the quinoa cooks ⏱️
- Make the dressing: Whisk tahini, lemon juice, olive oil, garlic, and warm water until smooth and pourable. Season to taste.
- Assemble the bowl: Divide quinoa into bowls, top with kale, veggies, chickpeas, and seeds. Drizzle generously with dressing ✨
💡 Pro Tips
- Meal prep win: Store components separately for up to 4 days in airtight containers.
- Protein boost: Add grilled chicken, baked tofu, or roasted beef strips if desired.
- Flavor swap: Try balsamic vinaigrette or a garlic yogurt sauce for variety.
- Warm option: Lightly sauté the kale for a cozier, cold-weather version.