The sweet, colorful mandarins sparkle against a canopy of deep green kale foliage in this Mandarin Quinoa and Kale Bowl. This recipe is versatile enough to serve as a salad, one-dish meal, or side-dish. Plus it is a 100% plant-based (vegan), gluten-free salad bowl, making it ideal for all diets. I love this recipe, because it is the perfect way to celebrate winter’s finest produce, including kale and mandarins. Tossed with quinoa and an orange cumin vinaigrette, it’s a filling, wholesome dish that’s really delicious, too. Plus, this easy 10-minute bowl boasts star nutrition power. It’s rich in plant proteins, gut-healthy fiber, healthy fats, vitamins, minerals, and phytochemicals with antioxidant and anti-inflammatory properties. 

Enjoy it as a bowl meal to create a nutritionally balanced, satisfying salad that will take you all the way to dinner and back. Or you can also serve it in a large bowl as a side salad to accompany your meal. You can serve it warm or chilled, depending on your preference. Try packing up this bowl for lunch at work, or meal prepping it for a few meals during the week. One of my favorite ways to enjoy this recipe is as the highlight of a simple, rustic dinner. Just pair it with a warm, satisfying soup, such as this Classic Tomato Soup, and a slice of crusty whole grain bread, and you’ll find yourself well-nourished. With only 9 ingredients (not including pantry staples), you can mix up this recipe in under 10 minutes!

Watch me make this recipe on Instagram here.

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Mandarin Quinoa and Kale Bowl



  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    10 minutes

  • Yield:
    4 servings 1x

  • Diet:
    Vegan

Description

This plant-based (vegan) Mandarin, Quinoa, and Kale Bowl celebrates winter’s finest produce, and is a filling, wholesome dish that’s really delicious, too.


Vinaigrette:

Salad:

  • 1 bunch kale, washed, dried, and chopped
  • 1 cup cooked quinoa
  • 3 mandarins, peeled, segmented
  • 3 tablespoons sunflower seeds


Instructions

  1. Make vinaigrette by whisking together orange juice, olive oil, cumin, turmeric, red chili flakes, and cilantro together in a small dish. May season with a pinch of salt, if desired.
  2. Place kale in a large mixing bowl.
  3. Toss dressing into kale with tongs, carefully distributing and coating leaves.
  4. Mix in cooked quinoa, mandarins, and sunflower seeds.
  5. Divide into 4 large entree-sized salad bowls. Serve immediately.

Notes

May serve this in a large salad bowl for 6 small side-dish servings.

  • Prep Time: 10 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 5 g
  • Sodium: 44 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: kale, mandarin, bowl, salad bowl, fruit salad

For other plant-based bowl meals, check out some of my favorites:

Korma Turmeric Rice Veggie Power Bowls
Turmeric Rice and Black Bean Bowl
Mediterranean Edamame Quinoa Bowl
Thai Tofu Veggie Noodle Bowl

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