Make a double batch of the sesame ginger sauce and keep it in the fridge for drizzling on basically everything, or for marinating tofu, tempeh, or vegetables. I love the combo of earthy quinoa and chewy millet, but you can use just one grain here if you’d like.
For the Bowl
- Sea salt
- ½ cup quinoa, rinsed
- ½ cup millet, rinsed
- 1 large head of broccoli, cut into florets
- 1–2 tablespoons extra virgin olive oil
- ½ teaspoon smoked paprika
- Freshly ground black pepper to taste
- ½ bunch curly kale, stemmed and roughly chopped
- 2 cups thawed shelled organic edamame
- ¼ head purple cabbage, finely shredded (about 2 cups) (See Note)
- Toasted sesame seeds, for serving
For the Sesame Ginger Sauce
- 1 large garlic clove, minced
- 1-inch knob of fresh ginger, peeled and minced (about 1 tablespoon)
- 3 tablespoons canola or other neutral-tasting oil
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon natural peanut butter
- 1 tablespoon pure maple syrup or honey
- 2 teaspoons toasted sesame oil
- Bring 1 ¾ cups water to a boil in a small pot. Season with ¼ teaspoon salt and add the quinoa and millet. Reduce the heat to low, cover tightly with a lid, and simmer until all the water is absorbed, 20 to 25 minutes – do not stir while it’s cooking. Turn the heat off and let stand covered for 10 minutes to steam.
- Meanwhile, preheat the oven to 400ºF. Place the broccoli on a baking sheet and toss with enough oil to cover the florets evenly. Season with the paprika, ¼ teaspoon salt, and pepper. Toss and arrange in a single layer. Roast for about 20 minutes, tossing once halfway through cooking, until the broccoli is nicely browned and crispy.
- Meanwhile, make the dressing. In a bowl, whisk together the garlic, ginger, oil, vinegar, soy sauce, peanut butter, maple syrup, and sesame oil. Taste and adjust the seasonings if needed. (The dressing can be refrigerated in an airtight container for up to 10 days).
- Place the kale in a bowl and drizzle with a tiny bit of the dressing. Using your hands, massage the kale for 1 minute, until it is slightly wilted and darker in color.
- To serve, divide the kale among 4 bowls and top with the grains, broccoli, edamame, purple cabbage, and sesame seeds. Drizzle with dressing as desired.
For uniformly shredded cabbage and to save time, use your food processor fitted with the shredding attachment.
- Serving Size: 1/4 of the recipe with dressing
- Calories: 488
- Carbohydrates: 55.1 g
- Fiber: 10.1 g
- Protein: 18.1 g
Keywords: grain bowl sauces, sesame, ginger, sauce, broccoli