This hearty and colorful meal is a perfect lunch or dinner, especially in the wintertime when a warm dish tops a cold salad. You can subsitute any veggies into this recipe.

Ingredients
  

Grains:

  • 1 1/2 cup quinoa or brown rice or your grain of choice
  • 3 cups veggie or chicken broth
  • 1 tsp curry powder
  • 1 Tbsp olive oil
  • 1 tsp sea salt

Sauce ( or substitute teriyaki sauce)

  • 3/4 cup tahini
  • 1/4 cup white miso
  • 1 tsp sesame oil
  • 1 tsp apple cider vinegar

Toppings:

  • 1 bunch kale stems removed and leaves chopped
  • 1 head broccoli cut into florets
  • 1 tbsp toasted sesame oil divided
  • 1 ripe avocado
  • Sea salt to taste
  • toasted sesame seeds
  • 1 cup protein of choice: cooked chicken breast tempeh, tofu, pinto beans,chickpeas, edamame...
  • also great to use carrots, sweet potatoes, cabbage, zucchini etc!

Instructions
 

  • In a medium saucepan bring all the "grains" ingredients to a boil then cover and simmer, stirring occasionally, for 20 minutes.
  • 10 minutes into the grain cooking, start cooking the veggies. In a medium saucepan with 1" water, steam broccoli for 5 minutes, then add kale and steam additional 4-6 minutes until all veggies are well cooked. Then Drain
  • Make Miso sauce by mixing all the "Sauce" ingredients together. If you don't have miso paste or you want to save a couple minutes, teriyaki sauce is a great substitute in this recipe! or a store-bought miso-ginger salad dressing
  • Separate cooked grains, protein and veggies into 4 bowls. Top with sauce and sesame seeds. Stir and enjoy!