Kate Kasbee

plant-based recipes // food writing

Sesame Kale & Broccoli Stir-Fry Bowl

Recipe inspired by TheGlowingFridge.com

I love kale. And I’m not just saying that because it’s trendy right now. I don’t care that everyone is putting it in their post-yoga breakfast smoothies and making pesto out of it. I’m still going to eat it. And I do eat it – often. In fact, sometimes I get desperate to put the green stuff in my body. It just feels so good. And, I always know where to find it, even in the most bizarre circumstances. For example, last year at my friend’s St. Patrick’s Day party I helped myself to the garnish from the sandwich tray. I tore that kale-looking stuff into little pieces, tossed it with olive oil and salt, and baked it in the oven. I was the only one at the party who ate those kale chips, and I was very pleased with myself. I’m still not convinced that garnish was kale, but I try not to think about it.

Anyway, this week’s recipe features the two trendiest foods on the planet right now: kale and quinoa. It also has tempeh in it, which I’m typically not a fan of. It looks weird in the package and I don’t like the texture. But I’ve found that when you chop it up really small and sauté it with healthy greens and grains, it’s not only tolerable – it’s actually really good. Ok, I’m getting hungry. Here we go!

Sesame Kale & Broccoli Stir-Fry Bowl
Yields 3 servings

Ingredients:

  • 1 cup quinoa
  • 1 tablespoon coconut oil/sesame oil
  • 1/2 of a red onion
  • 1 clove garlic, minced
  • 3 cups kale, de-stemmed
  • 2 cups broccoli florets (about 1 small head)
  • 4 ounces of tempeh, chopped/crumbled
  • 1/2 can of chickpeas, drained and rinsed
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • juice from 1 lime
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon fresh ginger, minced (or powdered)
  • 1/2 teaspoon black pepper
  • dash of red pepper flakes (optional)
  • 2 tablespoons sesame seeds (black or white)

Instructions:

  1. Combine 1 cup quinoa with 2 cups water in a medium-sized pot. Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a large saucepan or skillet, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli, chickpeas and tempeh. Sauté for about 3 minutes.
  3. In a small bowl, combine the soy sauce, water, lime juice, dijon mustard, ginger, pepper, red pepper flakes and sesame seeds. Add mixture to saucepan with vegetables and mix until well combined. Cook for about 2 more minutes.
  4. Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture. Add extra soy sauce as needed.