 Hey, Sunshine. If you couldn’t tell already, we LOVE kale. Kale is one of the most nutrient dense foods on the planet, and it’s packed with powerful antioxidants. This dish is allll about the kale, and with a little help from the quinoa, tahini, & hemp seeds, it’s also loaded with protein. Pro tip: Load it up with all of your favorite seasonal veggies from your local farmer’s market to elevate this bowl to a new level.  Ingredients: -2 Cups Kale, Destemmed & Chopped -1-2 Cups Cooked Quinoa -1/2 Red Bell Pepper, Diced -1/4 Cup Red Onion, Diced -1/2 Cup Carrots, Julienned -1 TBSP Garlic, Minced -1 TBSP oil (we used the organic chosen blend oil) Toppings: -Avocado -Grape Tomato Halves -Hemp Seeds Creamy Tahini Sauce Ingredients: -2 TBSP Tahini -Juice of 1 Lemon -1/2 Tablespoon Garlic, minced, or substitute Garlic powder -2 TBSP Water -1 TBSP Fresh Parsley, Chopped -1 TBSP Coconut Aminos -1/2 TBSP Nutritional Yeast -1/4 TSP Cayenne Pepper -Salt & Pepper to taste Instructions: Heat the oil in a sauté pan over medium heat. Add in the Garlic, Red Pepper, and Red Onion, and heat thoroughly, or until onions are more translucent. Then, add your chopped kale into the pan and sauté for about 5 minutes or until the kale starts to wilt. Remove from heat, stir in the Carrots and Quinoa. (We personally prefer this dish cold, but it’s good as a warm dish as well.) Pop this mixture into the fridge or freezer to cool down while you make your creamy Tahini sauce. Mix or blend together Tahini Sauce Ingredients until well combined. Take your kale & quinoa bowl out of the fridge and top it with avocado, tomatoes, and hemp seeds. Drizzle the creamy Tahini sauce over the entire bowl, & enjoy! 
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