Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping – Sharon Palmer, The Plant Powered Dietitian

This vegan bowl is packed with the power of plants—deep green leaves of kale, crispy bell peppers, fuchsia-toned watermelon radishes, creamy avocados, marinated tofu, and hand-crafted, baked turmeric hemp hearts crunch topping. This Kale Tofu Vegan Bowl is completely plant-based, and completely satisfying and delicious. Meal prep this vegan bowl recipe to make 4 individual entrée-sized recipes you can enjoy during the week. Or, prepare the ingredients and let everyone make their bowl just the way they like it!

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Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping

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  Author: The Plant-Powered Dietitian
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  Total Time: 1 hour 10 minutes
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  Yield: 4 servings 1x
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  Diet: Vegan

Description

This nutrient-packed, vegan bowl is filled with the goodness of tofu, kale, radishes, peppers, avocados—served with a crunchy turmeric hemp cereal topping.

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Marinated Tofu:

Turmeric Hemp Hearts Topping

Salad:

• 1 pound kale, chopped (about 8 cups)
• 1 medium red bell pepper, thinly sliced
• 4 radishes, thinly sliced
• 1 medium avocado, thinly sliced

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Instructions

1. To make Marinated Tofu: Mix together sesame seed oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place cubed, drained extra firm tofu in a shallow dish, and pour marinade over the tofu. Chill for at least 1 hour, stirring tofu in marinade every 15 minutes in order to evenly distribute it.
2. While marinated tofu is chilling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Combine high fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir well. Turn out on a baking sheet and spread evenly. Place in oven and bake for 10 minutes. Remove from oven and cool. Makes about 2 cups.
3. Meanwhile, prepare the Salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing well with hands, massaging marinade into the leaves. Divide chopped, dressed kale among 4 large individual (3-cup) bowls. Top each bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Hearts Topping (about 1/2 cup). Serve immediately.
4. Makes 4 individual, entrée-sized power bowls.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 442
• Sugar: 1 g
• Sodium: 437 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Carbohydrates: 48 g
• Fiber: 20 g
• Protein: 15 g

Keywords: vegan bowl, kale bowl, kale power bowl

For other plant-powered bowls, check out some of my favorites: 

Edamame Bok Choy Rice Bowl
Pistachio Turmeric Rice Power Bowl
Chipotle Tomato Rice Power Bowl
Black Beans and Rice Vegan Bowl
Noodle Bowl with Thai Tofu and Vegetables

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