Like I mentioned forever ago, I made this for dinner, lunch, and then dinner again because it was so good.
It’s inspired by Native Foods’ sesame kale macro bowl, which I’ve gotten countless times before.
Chef Tanya’s version has steamed kale, brown rice, creamy ginger sesame sauce, tangy sauerkraut, gomasio and toasted sesame seeds.
Mine had steamed kale, quinoa, sauerkraut, and a creamy sunflower seed dressing.
The only thing you really need a “recipe” for is the dressing I made (because otherwise, you just add quinoa and kale and sauerkraut to a bowl in whatever amounts you want).
The dressing was kinda a take on the romesco sauce I shared here.
Creamy Sunflower Seed Dressing [vegan, gluten free, nut free, soy free, FODMAPs friendly]
Ingredients:
- 1/2 roma tomato
- 1/2 cup nutritional yeast
- ~1/3 cup liquid (I used a combo of water and plain unsweetened almond milk)
- 2 tbsp sunflower seed butter
- pinch salt
Directions:
Pulse everything together. Add liquid until dressing has reached desired consistency.
From there, all you need to do is dump it atop quinoa and kale and mix it all up. Then pile on some sauerkraut, and dig in.
This is the sauerkraut I use. It’s from Whole Foods. I have no experience in sauerkraut to tell what’s good and what isn’t, and I’m not to the point of DIY fermentation (yet), but I like this stuff so I recommend.
Like I said, I made this immediately the next day (twice), which means aside from breakfast I had it for three meals in a row.
Obsessed.
pinned!
This looks so, so darn tasty! My new obsession is kale, and that sauce sound fabulous. I really need to try sunflower seed butter!
Is it served hot or room temp or chilled? Thanks!
I’m so intrigued by this. I love the idea of the romesco sauce with nutritional yeast. I think I have just enough sunbutter and the bottom of the jar to make that fab looking dressing. YUM!
i went with chilled but i suppose either would work. not sure about warm sauerkraut though…
I think it would be ok (warm kraut) because that’s how it is on hot dogs and with sausages and all German dishes in the slow cooker:-)
Looks so good! Is sauerkraut FODMAPS-free? I know cabbage is bad, but maybe it’s okay because it’s fermented? And is the same true for soy? I know tofu is okay, but soy by-products aren’t… is edamame bad? And tempeh is fine, as long as it’s GF? GAH!!!
Ahhhh…DYING.
I have all of these ingredients and I’m making this tonight! I’ve been thinking about it ever since you posted the first picture last week. Thank you!
cabbage is def a no-no.
im confused about fermented stuff because ive heard different things. i tolerated this so-so. i was slightly gassy but not bloated and the effects were only short term.
im still trying to figure out what amount is safe and what amount produces lots of symptoms. i had about 1/4 cup of kraut in each bowl.
have you tried kefir? thats another one im still curious about given the effect fermentation has on lactose. ive heard fermentation basically eliminates the sugars that would be distressful for those w FODMAPs sensitivities. maybe the same is true with cabbage?
true!
This sounds like a great meal, especially the sauce! Is this dressing recipe for multiple bowls?
The recipe is for one bowl.
This is a great meal! My friend will really love this.
Thanks, I’m excited to try it!
I went to the Kruegermann Sauerkraut (and Pickle) factory!!!
http://theactorsdiet.com/2010/08/13/german-pickles-and-vietnamese-sandwiches/
That’s so cool!!
Highly descriptive post, I liked that bit. Will there
be a part 2?
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