Sesame kale macrobiotic bowl

One of my favorite things to order at Native Foods Cafe is the sesame kale macrobiotic bowl. It is so flavorful and healthy.

Their version is Chef Tanya’s Tempeh atop steamed kale, brown rice, creamy ginger sesame sauce, tangy sauerkraut, gomasio and toasted sesame seeds(taken straight from their website).

I made a few tweaks and tried to recreate it at home. My first attempt was extremely close and so delicious that I ate it everday for a week. Now I can’t wait to make it again.

Ingredients(makes 4 servings):

  • 1 cup dry quinoa, cooked
  • 1 bunch kale, chopped into bite size pieces(whatever variety you prefer)
  • 4 tablespoons tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari(or soy sauce)
  • 1 package of plain tempeh
  • 1 jar of sauerkraut, preferably raw
  • fresh ginger
  • minced garlic
  • salt
  • pepper
  • apple cider vinegar

Start by heating the sesame oil and soy sauce over medium  in non stick pan. While that is heating, cut package of tempeh into 16 triangles. When hot, add tempeh to the oil, soy mix. I bought a package of tempeh with flax from Whole Foods. Why not get the benefits of flax, too? Cook for about 5-7 minutes on each side.

When cooked and flavor absorbed, pull out of pan and set to the side.

Throw your chopped kale in the pan while it is still hot and use any remaining oil,soy mixture in the bottom to flavor the kale. Why waste? Cook kale, stirring intermittently until slightly wilted.

In a separate bowl combine tahini with 3 tablepoons water. Add in freshly grated ginger and and some minced garlic. Add salt and pepper to taste. I also added a few drops of Bragg’s Apple cider vinegar to brighten the flavor. You could also use a little lemon juice. I may have added a little more water to thin it out more. You want it to be a fairly runny consistency.

To assemble: Place 1/4 of the hot, cooked quinoa in to 4 separate bowls. Top with 1/4 of kale. Add two nice size fork fulls of the sauerkraut. Then top with 4 triangles of tempeh. Drizzle with 1/4 of tahini dressing. Sprinkle with sesame seeds, if desired. DIG IN!

Ok, I know that the sauerkraut sounds like a weird addition, but it adds a really great dimension to this dish. When you are eating it, you kind of mix it all up together and get a little of everything in each bite. It brings the acidity that the dish needs so it isn’t just a big bland bowl. If you are storing some to reheat it later, I would recommend keeping the sauerkraut separate and adding it in after reheating.

Ready to go to work with me:


4 responses

  1. Pingback: A quick update |

  2. My favorite pick at Native Foods as well, so I just tried your recipe for dinner and it was DELICIOUS! So glad that I found this since we don’t have a Native Foods around here. I will definitely make it again!

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