Description
Heart and Seoul Grain Bowls are packed with protein and perfect for meal prepping. A blend of quinoa, baby kale, red onion, cucumber, carrots, edamame, hard boiled eggs. Topped with homemade pumpkin seed granola and gochujang vinaigrette.
Ingredients
For the Salad:
4 cups baby kale
2 cups quinoa, prepared
1/2 small onion, thinly sliced
1/2 english cucumber, sliced into thin half moons
1 cup shredded carrots
1 cup edamame, shelled
4 hard boiled eggs
For the Gochujang Vinaigrette:
1/4 cup gochujang
2 Tbs honey
1/4 cup rice vinegar
2 Tbs olive oil
2 Tbs sesame oil
1/4 cup soy sauce
2 garlic cloves minced
For The Pumpkin Seed Granola:
1 1/2 cups walnuts
1 cup rolled oats
1/4 tsp sea salt
1/2 cup pepita seeds
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 tsp vanilla extract
Instructions
For the Salad:
- To each of 4 bowls, add 1 cup kale, 1/2 cup quinoa, 1/4 of the sliced onions, 1/4 of the sliced cucumbers, 1/4 cup of shredded carrots, 1/4 cup of edamame and 1 hard boiled egg.
For the Gochugang Vinaigrette:
- Whisk all dressing ingredients together until fully combined.
For the Pumpkin Seed Granola:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.
- In a medium size mixing bowl combine walnuts, oats, salt, pepita seeds, maple syrup, coconut oil and vanilla extract. Use a rubber spatula to stir. Make sure all ingredients are coated in the oil/maple syrup.
- Pour the granola onto prepared baking sheet and use the rubber spatula to press it into a thin layer. Bake for 12-15 minutes or until the edges are slightly browned. Remove the pan from the oven and allow the granola to cool for at least 15 minutes.
- After 15 minutes, break up the granola with your hands into whatever size chunks you desire. The granola will store in an airtight container for up to a week. You will have extra. It's great for a yogurt topper, a quick snack or even with milk poured over it. Don't throw it away!
Assembly:
- Top each grain bowl with 1/4 cup of pumpkin seed granola and drizzle on desired amount of gochujang vinaigrette.
Notes
- There will be extra granola. Don't throw it away. Granola is great as an oatmeal topper, mixed with some yogurt or even as a quick grab n' go snack. It won't go to waste!
- The extra gochujang vinaigrette will store in the refrigerator for up to a week (probably longer).