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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.
Ingredients
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. VinaigretteĀ
Garnish with sesame seeds & red pepper flakes