Did you know one tablespoon of tahini (a paste made from sesame seeds) contains over 60mg of calcium?
Crunchy Chorizo Kale Bowl
Dark leafy greens don’t always need to be eaten in a salad! In this recipe, kale and Brussels sprouts act as the perfect vehicle to mop up the flavours of chorizo and creamy tahini dressing.
Ingredients
- 1 tbsp tahini
- 1 lemon
- 2 tsp olive oil
- 2 chorizo sausages, mild gluten-free, sliced
- ¼ cup walnuts, chopped
- 4 cups kale leaves, chopped
- 8 brussels sprouts, finely sliced
- ½ avocado
- salt and pepper, to taste
Instructions
- Prepare the tahini dressing by combining the tahini and the juice of half a lemon in a small bowl with 2 tablespoons of water. Stir until creamy and well combined.
- Heat olive oil in a large frypan over medium heat. Add the chorizo and walnuts and allow to brown for 3-4 minutes, stirring occasionally.
- Add the kale and Brussels sprouts to the pan and cook for a further 2 minutes until wilted. Add the juice of half a lemon, cook for a further minute until the greens have wilted down. Season to taste with salt and pepper.
- Serve with avocado and prepared tahini dressing.
Notes
To prep for work, keep the tahini dressing in a separate container, and simply reheat the other ingredients in the microwave.
Need an idea to use up your left over avocado half? Try our Stuffed Avocado with Cottage Cheese.
Nutrition (per serve)
Net Carbs: 11.1gProtein: 18.5gFat: 43gFiber: 9.4g