Kale Chopped Salad

So no surprise that I would post a chopped kale salad recipe. It is so good. The sesame flavor with the kale is such a good combo! The possibilities are endless…..I added quinoa but you could add rice noodles for more Asain flair. Try it and don’t forget to let me know what you think! Share with me On Twitter @amyrenee1110 or Instagram @amyeatskale. Also be sure like my blog! #plantbasedstruggle

 

Here is the recipe-

Chopped kale (about 6 cups) ( juice of lemon and drizzle of sesame for massaging)
1 shallot chopped
1 red pepper chopped
1 cucumber chopped
3 cups of broccoli steamed and chopped
1/3 cup of fresh cilantro chopped
1 1/2 cups of cooked quinoa (I made mine using veggie broth for more flavor)
1 can of white beans drained and rinsed

Dressing-
1/4 cup of almond butter
1/2 cup orange juice
1/2 tsp sesame oil
1 tbsp soy sauce
Juice of one lemon
1/2 shallot
1 clove of garlic
1 tbsp of olive oil

For the salad-
Put the chopped kale in a large bowl. Squeeze the juice of a lemon and drizzle a little bit of sesame oil. Massage into kale until it is coated and reduces in size about 1 minute.

Add into the bowl, red pepper, cucumber, shallot, cilantro, broccoli, beans and quinoa. Mix together.

Add dressing ingredients into food processor and process on low until blended.

Pour over salad and serve immediately. If not serving right away place salad and dressing in fridge. Add dressing right before serving.

Ahhh, Sunday…What to Make?

I have decided that if I am going to meal prep on Sunday, it is going to be something easy. As I examine my pantry and decide I am not adding a grocery trip to the list…I take note of what I have on hand. Black beans, a yellow onion, one sweet and one white potato. I will make this into a super filling nutritious soup. I have some spinach I need to use and cilantro. So without further ado…yada, yada, yada….here is the recipe. Tag me on Instagram @amyeatskale or Twitter @amyrenee1110 and let me know if you like It! I want to see pictures people! Ok so really here you go!
1 lb of black beans cooked
1 sweet onion chopped
1 sweet potato peeled and chopped
1 russet potato peeled and chopped
1/2 cup chopped cilantro
1.5 cups spinach
1 veggie bouillon cube
1/2 cup nutrional yeast
1/4 tsp chipotle chili powder
1/4 tsp smoked paprika
1/4 tsp cumin
6 cups water
1 tbsp oil (can be omitted)

Cook the beans according to package.
Saute’ onions in oil until translucent.
Add spices and veggie bouillon. Cook for 2 minutes and add 1 cup water.
Cook 10 minutes on a simmer.
Chop sweet potato and russet potato. Boil until in a small saucepan with 3 cups water until tender.
Reserve potato water. Pour potatoes in food processor and add the nutrional yeast.
Process on low to mash. Add potatoes to beans and reserved water.
Add onion mixture and remaining water.
Cook for 30 minutes on medium stirring occasionally.
Take 1/4 of the bean mixture and add to food processor. Add cilantro and spinach. Process on low until mashed. Add back into soup and stir. Cook for 20 minutes. I added salsa and sriracha…oh yes and blue corn chips! You could also garnish with more cilantro. Delish!