Kale-Quinoa Bowl with Avocado and Pomegranate Recipe

Name: Kale-Quinoa Bowl with Avocado and Pomegranate Recipe
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup (185 g) quinoa, rinsed; 2 cups (480 ml) water or low-sodium vegetable broth; ¼ tsp. sea salt; 4 cups (120 g) chopped kale, tough stems removed; 2 cups (60 g) baby greens or microgreens; 1 avocado, sliced; ½ cup (85 g) pomegranate seeds; ¼ cup (10 g) sprouts or microgreens; 3 tbsp. (45 ml) fresh lemon juice; 2 tbsp. (30 ml) extra-virgin olive oil; 1 tsp. maple syrup; ½ tsp. Dijon mustard; ¼ tsp. sea salt; ⅛ tsp. black pepper; Extra pomegranate seeds; Extra microgreens or sprouts; Lemon wedges; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Kale-Quinoa Bowl with Avocado and Pomegranate | Plantsy Vegan Eats

This February kale quinoa grain bowl brings together quinoa, leafy greens, avocado, and pomegranate for a fresh but filling meal. The greens keep it bright, the avocado adds creaminess, and the pomegranate gives each bite a clean, tart finish.

Yield: 4 servings | Time: 25 minutes

Ingredients

For the Bowl

1 cup (185 g) quinoa, rinsed
2 cups (480 ml) water or low-sodium vegetable broth
¼ tsp. sea salt
4 cups (120 g) chopped kale, tough stems removed
2 cups (60 g) baby greens or microgreens
1 avocado, sliced
½ cup (85 g) pomegranate seeds
¼ cup (10 g) sprouts or microgreens

For the Lemon Dressing

3 tbsp. (45 ml) fresh lemon juice
2 tbsp. (30 ml) extra-virgin olive oil
1 tsp. maple syrup
½ tsp. Dijon mustard
¼ tsp. sea salt
⅛ tsp. black pepper

For Serving

Extra pomegranate seeds
Extra microgreens or sprouts
Lemon wedges
Extra black pepper

Directions

Add the quinoa, water or vegetable broth, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
Whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, sea salt, and black pepper.
Add the kale to a large bowl with 1 tablespoon of the dressing. Massage for 1 minute, just until the leaves soften slightly.
Divide the quinoa among 4 bowls. Add the kale, baby greens or microgreens, avocado slices, pomegranate seeds, and sprouts or microgreens.
Drizzle with the remaining dressing.
Serve with extra pomegranate seeds, microgreens or sprouts, lemon wedges, and black pepper.

Make It Yours

For February, keep the quinoa and greens as the base, then adjust the bowl with what looks best.

Use baby spinach, arugula, chard, or shredded cabbage in place of some of the kale.
Swap the pomegranate seeds for blood orange segments, grapefruit, or diced apple.
Add roasted carrots, beets, cauliflower, or sweet potato if you want a warmer, more filling bowl.
For extra crunch, finish with toasted pumpkin seeds, walnuts, or almonds.