Ingredients:

2-4 kale leaves, de-stemmed and torn into pieces

1 cup cooked quinoa (or any other whole grain)

1/2 cup roasted butternut squash, cubed

1/2 ripe avocado, mashed or cubed

2-3 green olives, halved

2 tablespoons Biona Organic Sauerkraut

Biona Organic Falafels

 

Tahini Sauce:

1/4 cup Biona Organic Tahini White

2 tablespoons fresh lemon juice (1/2 lemon)

1/2 tablespoon Biona Organic Agave Syrup

1-2 tablespoons water, if needed, for a thinner consistency

 

Method:

Assemble your macro bowl starting with the kale and quinoa. Add in the squash, avocado, olives and sauerkraut, with a sprinkling of hemp seeds. 

In a small bowl, whisk together all ingredients for the tahini sauce until smooth and creamy. Pour the sauce and mix it around until well combined. 

Serve immediately.

Windmill products used in this recipe