About the Recipe
Our favorite part of these vegetarian grain bowls is the tangy citrus vinaigrette, which ties together a satisfying combo of quinoa, sweet potato's, tofu and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
2/3 cup cooked barley
1/2 cup finely chopped kale
2 tsp. coconut oil
2 Tbsp. coconut aminos
1/2 garlic clove, minced
1/2 tsp. grated ginger
1/2 cup baked tofu
1/2 cup baked sweet potato
2 Tbsp. Vinaigrette
Garnish with sesame seeds & red pepper flakes
In a pan over medium heat, saute cooked barkley and chopped kale with coconut oil, coconut aminos, garlic, and giner for about 5 minutes, or until the kale has wilted.
Add the barley mixture to a bowl. Top with baked tofu and sweet potato.
Drizzle with Creamy Citrus Vinaigrette. Garnish with sesame seeds and red pepper flakes.