Description

Build your own bowl of sunshine with this radiant, nutrient-packed recipe. It’s a feast for the eyes and a boost for the body, featuring a perfect harmony of textures and flavours, all while adhering to DASH diet principles.

Ingredients

Scale

Pantry & Grains

⅔ cup cooked quinoa (chilled)
⅔ cup cooked chickpeas (rinsed (use no-salt-added if canned))
Avocado oil (for coating)
Smoked paprika
Garlic powder

Produce

1 medium sweet potato (about 10 oz / 280 g, diced into ½-inch cubes)
3 large lacinato kale leaves (stems removed)
1 large carrot
1 small golden beet
⅔ cup shredded purple cabbage
½ cup low-sodium kimchi
1 lime

Dressing & Garnish

Creamy Ginger-Lime Tahini Dressing (see Chef Notes)
2 tablespoons toasted pumpkin seeds (pepitas)
A handful of fresh cilantro (chopped)
A pinch of flaky sea salt

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Instructions

Prepare the Crisp Vegetables : First, prepare the raw components to allow their flavours to meld. Using a vegetable peeler, shave the carrot into long, thin ribbons. With a mandoline or a very sharp knife, slice the golden beet into paper-thin rounds. In a medium bowl, combine the carrot ribbons, beet slices, and shredded purple cabbage. Squeeze the juice of half a lime over the vegetables, toss gently, and set aside.
Air-Fry the Sweet Potato : Preheat your air fryer to 375°F (190°C). In a separate bowl, toss the diced sweet potato with just enough avocado oil to lightly coat each piece. Sprinkle generously with smoked paprika and garlic powder. Arrange the cubes in a single layer in the air fryer basket. Cook for 13 to 15 minutes, shaking the basket halfway through, until the edges are golden brown and the centers are tender when pierced with a fork.
Massage the Greens : While the sweet potato cooks, prepare the kale. Finely chop the de-stemmed kale leaves and place them in a large mixing bowl. Squeeze the juice from the remaining lime half over the leaves. Using your hands, firmly massage the kale for about 60 seconds. The leaves will soften, deepen in colour, and reduce in volume by nearly half.
Assemble the Foundations : To build your bowls, create distinct sections for each ingredient. Start by dividing the chilled cooked quinoa and the rinsed chickpeas evenly between your two serving bowls.
Compose the Bowls : Artfully arrange the massaged kale, the crisp carrot-beet slaw, and the warm, air-fried sweet potato cubes into separate quadrants on top of the quinoa and chickpea base.
Garnish and Serve : Top each bowl with a generous spoonful of the low-sodium kimchi. Drizzle everything with the Creamy Ginger-Lime Tahini Dressing. Finish with a sprinkle of toasted pumpkin seeds, fresh cilantro, and a tiny pinch of flaky sea salt. Serve immediately.

Notes

Dressing Prep: To make the Creamy Ginger-Lime Tahini Dressing, whisk together ¼ cup tahini, ¼ cup water, the juice of 1 lime, 1 teaspoon grated fresh ginger, and 1 teaspoon low-sodium tamari. Add water by the teaspoon until you reach a pourable consistency. This makes enough for several meals.
Meal Prep: All components can be prepared up to 3 days in advance and stored in separate airtight containers in the refrigerator. Assemble the bowl just before serving to maintain the best texture.
Ingredient Swaps: Feel free to substitute the sweet potato with butternut squash. Any sturdy green like collards or Swiss chard can be used in place of lacinato kale. Black beans are an excellent alternative to chickpeas.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 540