If meal prepping is your thing, you’re going to love this deeply satisfying superfood bowl. Classic Greek ingredients like hummus, olives, and farro mingle with crave-worthy flavors like garlic, oregano, and lemon to create the kind of dish that gets virtually licked clean.
Even better, this dish is a virtual superfood party. Want to eat more green vegetables? You’ll be amazed at how quickly an entire bunch of kale becomes so delicious that it’s—almost—not even enough. Add in some hydrating cucumbers, longevity-promoting tomatoes, omega-rich chia seeds, protein-packed farro, and heart-healthy olive oil … and the phrase “but wait, there’s more” seems to really apply when it come to the nutritional accolades!
You can assemble the bowls ahead of time, pack them away in pre-portioned containers, and enjoy an abundantly healthy, readymade meal on a whim. Our tip? Go bigger: While the recipe makes two generous bowls, you can easily double or triple it—and your bowls will last pretty much all week in your refrigerator.
So go ahead, bring in the A-team of healthy Greek ingredients and enjoy this style of cuisine in a new and healthy way. And, if you choose to make these bowls ahead, you’ll definitely be thanking yourself later!
WATCH HOW WE MAKE OUR GREEK-STYLE KALE BOWL:
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GREEK-STYLE KALE BOWL PREP TIPS
Read on for a few ways to make your bowl the best it can be.
Look for Lacinato kale. Lacinato kale, sometimes also called black kale or dinosaur kale, is the darkest variety of kale, meaning it has the most antioxidants of all the varieties. Its extra-firm structure is also idea for marinades and vinaigrettes like the one we use in the recipe, so seek this kale variety out, if you can!
Know your grain options. We love using farro for its whole-grain benefits, but you can substitute with other grains/pseudo-grains too, if desired. For other spins on the recipe, try spelt, quinoa, or brown rice.
Pick a great baked tofu. Baked tofu is a convenient way to incorporate protein-rich tofu with flavor. You can usually find it in the same section of your store that sells regular tofu, and may even have several varieties to choose from, such as teriyaki or savory (any type will do!). In a pinch, regular tofu can be used instead—just use the firmest variety available.
Add additional superfoods. Packed with kale, chia, and balanced fats, fiber, and protein, this bowl is already well loaded. But, if you’d like to boost it even further, we recommend adding a little schisandra powder, functional mushroom powder, or hemp seeds to the dressing.
MORE GREAT MEAL-PREP IDEAS:
Hearty Superfood Salads (Cooking Course)
Greek-Style Kale Bowl
Inspired by the flavors of Greek cuisine, this superfood bowl packs serious nutritional punch with its balanced and satisfying ingredients.
Prep Time: 10 mins | Cook Time: n/a | Total Time: 10 mins Servings: 2 Author: Julie Morris
1 bunch Lacinato kale
¼ cup olive oil
2 tablespoons lemon jujce
1 tablespoon chia seeds
½ teaspoon dried oregano
¼ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground black pepper
2 Persian cucumbers (or ½ regular cucumber), thinly sliced
2 cups cherry tomatoes, halved
¼ red onion, thinly sliced (optional)
3.5 ounces baked tofu,
1½ cups cooked farro*
¼ cup your favorite hummus
10 pitted kalamata olives, halved
1. Wash the kale, then dry it very well. Remove and discard the stems, and chop the leaves and add them to a large mixing bowl.
2. Make the dressing using a small jar with a lid (like a mason jar). Inside, combine the olive oil, lemon juice, chia seeds, oregano, garlic powder, salt, and pepper. Screw on the lid, and shake very well. Pour the dressing over the kale, and massage the leaves briefly until they are tender. Add the cucumbers, cherry tomatoes, and onion (if using). Crumble the tofu on top, and toss the ingredients together.
3. To assemble, divide the salad amongst two large bowls, leaving a third of each bowl open. Add the farro to the reserved space, then top the bowls with hummus and olives.
Bowls may be assembled up to 5 days ahead of time, and stored covered in the refrigerator.
*Cook the farro according to the manufacturer’s directions (some farro has been treated to enable to cook faster than others).