Kale Quinoa Harvest Bowl with Ranch
 
 
Nutty Quinoa, crisp tender broccoli and kale, luscious sweet potatoes, and tangy, savory tofu, in a bowl, topped with vegan ranch and pumpkin seeds! So much Flavor, so much Nutrition! Kale Quinoa Harvest Bowl with Ranch
Author:
Recipe type: Bowl
Ingredients
  • 3 C cooked Quinoa (or 1 (12oz.) bag frozen quinoa from Whole Foods)
  • 4 C chopped cooked kale (sprinkled with a pinch of pink Himalayan salt - opt.)
  • 3 C steamed broccoli florets
  • 4 C cubed orange sweets potatoes (yams), approx. 2 medium sized potatoes, steamed
  • Miso Ginger Tofu:
  • 20oz. extra firm vacuum sealed tofu - cubed
  • ½ tsp. minced fresh ginger
  • ¼ C Apple Cider Vinegar
  • 4 Tbsp. Red Miso
  • 4 Tbsp. water for marinade, + ½ C more for cooking
  • ½ tsp. granulated garlic powder
  • ¼ tsp. granulated onion powder
  • ¼ C tamari
  • 1 Can organic pinto beans
  • 4 Tbsp. Aquafaba (liquid from can of beans)
  • ½ tsp. cumin powder
  • Vegan Ranch Dressing for serving (store bought, or make your own with this recipe)
  • Raw Pumpkin Seeds for topping
Instructions
  1. Begin by cutting tofu, into 1 inch cubes. Mix marinade ingredients together and pour into a baking dish. Add the tofu and marinade for at least 1 hour.
  2. Peel and cube sweet potatoes into large chunky pieces or slices. Steam in a steamer basket until soft but not mushy. If using an Instant Pot: Add water (about 1 C) to the stainless steel pot. Put trivet (comes with IP) into the pot. Put sweet potatoes in a steamer basket and set on trivet. Set to "steam" for 7 minutes, and start.
  3. Put tofu and marinade into a small pot with the additional water and bring to a simmer over a medium heat. Simmer while you prepare the rest of the ingredients.
  4. Combine pinto beans with cumin powder and about 4 Tbsp. of the liquid from their can (aquafaba), if beans are unsalted, add a small amount if desired.
  5. Warm frozen broccoli and kale by steaming in a steamer pot until warm (or warm in microwave).
  6. Warm quinoa.
  7. When all ingredients are ready, begin assembling bowls (see video above). I do it like this: Quinoa, beans to one side, tofu to the other, broccoli around the outside, kale in center, sweet potatoes on top, and then drizzle with vegan ranch, sprinkle with black pepper, and then about 2 Tbsp. pumpkin seeds.
  8. Recipe makes enough for 4 large bowls, and if you add another bag of quinoa, you can probably get 6-8 bowls out of it, depending on portion size.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/kale-quinoa-harvest-bowl-with-ranch/