Kale + Crispy Chickpea Big Buddha Bowl with Peanut Dressing

This is the perfect mix of a Kale salad and a Buddha Bowl. With all the freshest ingredients you can pack in topped with ginger peanut dressing. Your sure to please the whole family with this one!

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So it’s Thursday, are you guys as excited for the weekend as I am? It’s supposed to get nice this weekend as well which makes me so very happy. So since I am still on my no meat January I have been trying to cook and eat a variety of meat alternatives which is where the idea for these crispy chickpeas came from. I have always loved a Thai Peanut noodle salad with Chicken, but since chicken is a no-no for me right now this was the perfect substitute.

I have also been really into the idea of buddha bowls, I just think they are so colourful and pretty and make eating healthy fun! With that, I know that you don’t always want to make everyone an individual bowl, so I figured I would just make it as a salad/buddha bowl combo.

So if buddha bowls are new to you here are the key components that you need to have to every bowl:

Base - kale, cabbage, lettuce, spinach,

Veggies - cucumbers, peppers, carrots, broccoli, tomatoes

Protein - eggs, chicken, beef, tofu, chickpeas

Complex Carbs - sweet potatoes, chickpeas, corn, brown rice

Sweet - apples, blueberries, mangos, strawberries

Crunch - nuts, chia seeds, sesame seeds

Dress - hummus, peanut sauce, tahini, avocado

So go ahead and have some fun building your bowls!!!

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prep time 40 minutes

cook time 10 minutes

total time 50 minutes

servings 4 - 6

Ingredients

1 can chickpeas

1 tsp olive oil

1 tsp minced garlic

1 bunch kale

2 cups purple cabbage

1/2 cup carrots

1/2 red pepper

2 cups cooked brown rice

1 mango

1/4 cup chopped peanuts

Instructions

In a small pot bring water and brown rice to a boil and cook as directed on package. Set aside and allow to cool.

In a frying pan add olive oil, garlic and chickpeas and cook over medium heat for 10-12 minutes or until chickpeas are crispy.

In a large salad bowl add chopped kale, shredded cabbage, chopped carrots and thinly sliced red pepper. Add cooled rice, chopped mango, peanuts and chickpeas. Toss everything together with peanut dressing.

Peanut Dressing Ingredients

1 inch piece of fresh ginger

3 cloves of garlic

1/2 cup peanut butter

1/4 cup coconut milk (or any milk)

3 tbsp sesame oil

3 tbsp lime juice

3 tbsp soya sauce

3 tbsp honey

1 tbsp Sriracha

Instructions

In a food processor blend all ingredients until smooth and the ginger and garlic and fully pureed.

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Sausage and Kale Soup

This sausage and kale soup is lightened up with the use of chicken sausage. The red pepper flakes gives it a great kick and wonderful flavour - the perfect weeknight meal!

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Soup is one of my favourite meals - if I had to choose one thing to eat for the rest of my life it would for sure be soup!

The biggest challenge for me is that having a lactose intolerant husband means that I can’t make creamy soup, so dairy filled meals are usually reserved for when he travels. Needless to say while I was at the store the other day and noticed dairy free half and half, and I was elated and knew I had to try it! So that is what I used for this recipe and it worked great, but if dairy isn’t an issue in your house go with the real stuff.

I also like spice so I tend to kick up the red pepper flakes in this recipe, but you can add as much or as little as you like. Just be sure that once you add them in you give it a few minutes before you taste it and add more. I have over done it more than a few times by getting a bit excited and adding more before letting the flavours fully develop ending in excessively spicy dinners. Learn from my mistakes and give it a minute!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 4 - 6


Ingredients

1 tbsp olive oil

1 lb Italian Chicken Sausage

1/2 white onion

2 medium russet potatoes thinly sliced

4 strips bacon

2 stems Kale (approx. 2 cups)

8 cups chicken stock

1 1/2 tsp granulated sugar

Salt + pepper to taste

1/8 tsp red pepper flakes

2 cups half + half

Instructions

In a small frying pan cook bacon that has been cut into small strips. Fry until crispy then drain on a paper towel and set aside.

In a large soup pot add olive oil and chopped onions and sauté until they become translucent. Add italian sausage and cook until browned and chicken is cooked through. To the pot add thinly sliced potatoes, cooked bacon + chicken stock. Simmer 20 minutes until potatoes are soft. Add in Kale, sugar, red pepper flakes and salt + pepper - simmer another 10 minutes. Add in half and half, allow to come back to a low simmer and serve immediately.

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