Ingredients
Directions
Add the kale to a large salad bowl. Drizzle olive oil or lemon juice over top. With clean hands, massage the kale until tender, about 30 seconds. Add the turmeric and salt, if using, and toss.
Divide the kale between two bowls.
Divide the sweet potatoes, radish, avocado, chickpeas, and pickled veggies between the two bowls.
Drizzle the Matcha Turmeric Dressing over top. (The amount is to your liking. There should be plenty if you like extra!).
Sprinkle each lunch bowl with hemp seeds and top each bowl with microgreens.
Chef's Notes
Substitutions
Substitute another leafy green for kale, like spinach, arugula, or romaine. If the green isn’t hardy like kale, you may not need to massage it with olive oil or lemon juice.
Substitute another root vegetable for sweet potato, like butternut squash or purple potatoes.
Use red radish, watermelon radish, or Daikon radish. Or, choose another cruciferous veggie, like cauliflower, broccoli, or purple cabbage.
If you want even more phytonutrients, choose a dark colored legume such as black or kidney beans and use it in place of chickpeas.
Microgreens
Microgreens are young seedlings of edible vegetables and herbs. Unlike the mature and much larger versions of herbs and vegetables that take weeks or months to grow, microgreens can be harvested and eaten a week to 10 days after the leaves have developed. They might be tiny, but they’re mighty, having exponentially more nutrition than their mature versions. They come in 50–60 different varieties like radish, kale, arugula, and many more!
Pickled Veggies
Add Pickled Red Onions to the bowl for more flavor and nutrition.
Prep Ahead
If you’re making your own pickled veggies, make them ahead of time and store them in an airtight container in the refrigerator.
Make the Matcha Turmeric Dressing ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Make the sweet potato ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store lunch bowl leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add the kale to a large salad bowl. Drizzle olive oil or lemon juice over top. With clean hands, massage the kale until tender, about 30 seconds. Add the turmeric and salt, if using, and toss.
Divide the kale between two bowls.
Divide the sweet potatoes, radish, avocado, chickpeas, and pickled veggies between the two bowls.
Drizzle the Matcha Turmeric Dressing over top. (The amount is to your liking. There should be plenty if you like extra!).
Sprinkle each lunch bowl with hemp seeds and top each bowl with microgreens.
