Rainbow Kale Bowl
This vibrant Rainbow Kale Bowl is packed with colorful vegetables, lean protein, fiber, and healthy fats. Featuring roasted purple cauliflower and sweet yam, sautéed kale, juicy grilled chicken, tangy pickled red onions, and fresh cilantro, it's finished with a creamy tahini olive oil drizzle. A nutrient-dense, naturally gluten-free meal that supports gut health, balanced blood sugar, and lasting satisfaction.
Servings: 2
Ingredients
- 1 medium purple cauliflower cut into florets (about 4 cups)
- 1 large yam or sweet potato diced (about 2 cups)
- 1 large bunch kale stems removed and chopped (about 6 cups raw)
- 1 lb boneless skinless chicken breast
- 2 tbsp extra virgin olive oil divided
- ½ cup pickled red onion
- ¼ cup fresh cilantro chopped
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 3 tbsp tahini
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp maple syrup optional
- 1 small garlic clove minced
- 2 –4 tbsp warm water to thin
- Pinch of sea salt
Instructions
- Roast the vegetables. Preheat oven to 425°F. Toss purple cauliflower and diced yam with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Grill the chicken. Season chicken breasts with garlic powder, salt, and pepper. Grill over medium-high heat for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Sauté the kale. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add chopped kale and sauté for 4–5 minutes until tender but still vibrant green. Add a splash of water if needed.
- Prepare the tahini drizzle. In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup (if using), garlic, and salt. Gradually add warm water until smooth and pourable.
- Assemble the bowls. Divide sautéed kale among four bowls. Arrange roasted purple cauliflower, yam, and sliced grilled chicken on top. Add pickled red onion and fresh cilantro.
- Finish and serve. Drizzle each bowl with tahini dressing and serve warm.
Notes
Nutrition Facts
Per serving · ¼ of recipeEstimated
425 kcal
Protein
33 g
Carbs
30 g
Fat
20 g
Fiber
7 g
Sugar
8 g
Sat. Fat
3 g
| Cholesterol | 85 mg |
| Sodium | 400 mg |
| Potassium | 1,000 mg |
| Calcium | 160 mg |
| Iron | 3 mg |
| Vitamin C | 100 mg |