Lunch

Peanut Butter Quinoa Kale Bowl

Warm or cool, this bowl is sure to fill you up, deliciously!
15m 4 Servings Chocolate Chip Cookie Dough
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free

Ingredients

  • 1/4 cup PB Crave Cookie Nookie Peanut Butter
  • 1 tsp Chili Paste
  • 1 Tbsp Rice Vinegar
  • 1/2 cup Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 2 tsp Ginger, grated
  • 3 Scallions, thinly sliced
  • 2 cups Quinoa, cooked
  • 2 cups Kale, coarsely chopped
  • 1/2 cup Carrots, julienned
  • 2 Tbsp Peanuts

Nutrition Facts

Calories
197.25
Total Fat
6.25g
Cholesterol
0mg
Sodium
397.25mg
Total Carbohydrate
35.5
Dietary Fiber
4.5g
Sugars
2g
Protein
7.5g

    Instructions

  1. In a food processor, combine peanut butter, chili paste, rice vinegar, broth, soy sauce, ginger and scallions until smooth.
  2. Stir the quinoa and kale together in a bowl, add the sauce. Divide among 4 bowls. Top each with carrots and peanuts, dividing evenly.
  3. Serve warm or chilled.
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