Tahini Kale Bowl

Serves: 4 servings
Cook time: 15 minutes

Two dressings, because one was never going to carry this. Yuzu goes into the tahini and gets massaged through the kale, then a little more goes over the avocado at the end, citrus on citrus.

This Recipe Features:

Tocha Yuzu $12.00

All You Need

3–4 tbsp of Tocha Yuzu

Quinoa bowl:

1 cup quinoa
2 cups vegetable broth
Cucumber and tomato, diced
½ cup cooked green lentils
Kale, destemmed
Sliced avocado, to top
Extra Tocha Yuzu, to drizzle

Yuzu tahini dressing:

¼ cup tahini, 3 tbsp cold water
1 garlic clove, 1 tsp sesame oil
1 tbsp lemon juice, 1 tbsp olive oil
3–4 tbsp Tocha Yuzu
Maple syrup, to taste
¼ tsp sea salt

Citrus dressing:

Shallot, minced
¾ cup olive oil
¼ cup Champagne vinegar
2 tbsp each lemon & orange juice
1 tsp Dijon, ¼ tsp lemon zest
Salt & pepper, to taste

To Do List

Cook the quinoa in the vegetable broth for 12–15 minutes, then fluff and let cool slightly
Whisk the tahini, garlic, lemon juice, Tocha Yuzu, olive oil, maple syrup, sesame oil, salt and cold water until smooth
Whisk the shallot, olive oil, vinegar, lemon and orange juice, Dijon, zest, salt and pepper
Massage the kale with the tahini dressing until tender
Fold the citrus dressing, cucumber, tomato and lentils into the quinoa, then plate with the kale, avocado and extra Tocha Yuzu