Ingredients:

  • 4 cups (60g) baby kale or spinach
  • 1 cup (30g) shredded red cabbage
  • 1 cup (150g) sliced cucumbers
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • ½ cup (85g) shelled edamame, steamed
  • 2 tbsp (10g) hemp seeds
  • 1 medium (150g) avocado, diced
  • 2 tbsp (30g) pumpkin seeds (pepitas)
  • 3 tbsp (45ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) minced garlic
  • 2 tbsp (30ml) warm water

Instructions:

  1. Place the kale in a mixing bowl with a pinch of salt and a squeeze of lemon. Massage the leaves with your hands for 60 seconds to tenderize the greens.
  2. Layer the shredded cabbage and sliced cucumbers over the massaged greens.
  3. Add the drained chickpeas and steamed edamame in distinct clusters on top of the vegetables.
  4. In a small whisk or jar, combine tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water until the dressing is a smooth, pourable cream.
  5. Drizzle the dressing over the bowls and garnish with diced avocado, hemp seeds, and pumpkin seeds.