Quantum Kale Power Bowl (Mediterranean Salad)

The Quantum Kale Power Bowl is packed with nutrient-dense ingredients that fuel your body at a cellular level, making it an ideal first meal of the day for sustained energy. The combination of quinoa, chickpeas, and flaxseed provides essential amino acids, supporting muscle repair and cellular regeneration. Kale, red bell pepper, and purple sweet potatoes are loaded with antioxidants like vitamin C and beta-carotene, which combat oxidative stress and enhance immune function. The healthy fats from avocado, olives, and tahini help maintain cell membrane integrity, supporting brain function and hormone balance. Additionally, the fiber-rich ingredients promote gut health, aiding digestion and nutrient absorption for steady energy levels throughout the day.

Ingredients

Base

• ½ cup quinoa, dry

• 1 cup water

• A pinch of Celtic salt

Vegetables & Add-ins

• A handful of cherry tomatoes, halved

• ⅓ red onion, minced

• ½ red bell pepper, cubed

• ⅓ cup green olives, sliced

• 2 cups kale, chopped (or baby kale)

• 1 small purple sweet potato, cubed and roasted

• ½ cup chickpeas, cooked

• 1 tbsp ground flaxseed

Toppings

• ½ cup feta cheese, crumbled

• ⅓ cup fresh coriander, chopped

• ½ avocado (kept whole until ready to serve, then cubed)

Dressing

• 2 tbsp tahini

• Juice from ½ lemon

• ½ tsp Celtic salt

• ¼ tsp black pepper

• 2 tbsp warm water

Instructions

1. Prepare the Quinoa

   • Rinse and drain the quinoa. Add it to a saucepan with 1 cup of water and a pinch of Celtic salt.

   • Bring to a boil, cover, and cook for about 10 minutes until most of the water is absorbed.

   • Turn off the heat and let it rest for 10 more minutes before fluffing with a fork.

2. Roast the Purple Sweet Potato

   • Preheat the oven to 400°F (200°C).

   • Toss the cubed purple sweet potato with a drizzle of olive oil and a pinch of Celtic salt.

   • Roast for about 20-25 minutes, flipping halfway, until tender.

3. Prepare the Dressing

   • In a small bowl, whisk together the tahini, lemon juice, Celtic salt, black pepper, and warm water until smooth.

   • Add more water if needed to reach the desired consistency.

4. Assemble the Salad

   • In a large salad bowl, combine the cooked quinoa, cherry tomatoes, red onion, red bell pepper, green olives, kale, roasted purple sweet potato, chickpeas, and ground flaxseed.

   • Keep the avocado whole until ready to serve, then cube and add on top.

   • Sprinkle with crumbled feta and fresh coriander.

5. Serving

   • Serve with the dressing on the side or toss everything together just before eating.

Notes

• Keeping the avocado whole until serving prevents it from browning.

• If meal prepping, store the dressing separately to maintain freshness.

• For extra crunch, add some toasted seeds or nuts on top.

Calories: 590kcal, Carbohydrates: 65g, Protein: 22g, Fat: 31g, Saturated Fat: 8.5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0g, Cholesterol: 33mg, Sodium: 1900mg, Potassium: 1250mg, Fiber: 15g, Sugar: 6g, Vitamin A: 9500IU, Vitamin C: 180mg, Calcium: 450mg, Iron: 7mg

Here’s a grocery list for the Quantum Kale Power Bowl recipe for 5 days:

Vegetables & Greens:

• 2 large bunches of kale (or 2 bags of baby kale)

• 1 red bell pepper (for 5 servings)

• 1 pint cherry tomatoes

• 1 red onion (for 5 servings)

Fruits:

• 2 avocados (for 5 servings)

Grains & Legumes:

• 2 ½ cups quinoa (dry, for 5 servings)

Olives & Nuts:

• 1 cup green olives (sliced)

Cheese & Dairy:

• 2 ½ cups feta cheese (crumbled)

Herbs:

• 1 bunch fresh coriander (cilantro)

Seasonings & Extras:

• 1 pinch salt

• 1 bottle olive oil (if not already available)

• 1 bottle balsamic vinegar (if not already available)

This should cover everything for preparing 5 servings of the Quantum Kale Power Bowl.