Black Bean & Kale Buddha Bowl

Servings: 2 servings
Time: 15 minutes

Ingredients:
Dressing Ingredients
2 tablespoons Tamari soy sauce (can substitute light soy)
3 tablespoons rice wine vinegar
1 teaspoon crushed red pepper -> Something extra
¼ teaspoon crushed black pepper -> Something extra
1.5 tablespoon toasted sesame oil -> Healthy fat
Salad Ingredients
2 cups Kale, ribs removed and roughly chopped -> Leafy Green Base
¼ cup corn, lightly boiled -> Vegetable
1 cup cherry tomatoes, halved -> Vegetable
¼ cup sliced onions, 1 cup -> Something Extra
1 cup cooked black beans, drained -> Lean vegetarian protein
1 cup cooked quinoa -> Complex carbohydrate + some protein

Notes:

• The kale can be served raw or lightly steamed. My husband isn’t fond of raw Kale so I steam it just a little.
• Always cook your quinoa is low sodium chicken or vegetable broth. This enhances the flavour of the quinoa.
• You can replace the black beans with red kidney beans.
• Just reduce the quantities to make this for an individual. Remember Couples that eat healthy together, live long together!

Method:

1. In a small bowl whisk together all the dressing ingredients and set aside.
2. In a serving bowl artistically arrange all the salad ingredients. Pour over the dressing just before serving and mix everything together and enjoy!