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Broccoli Kale Bowls: vegan dinner made easy

This is such a simple meal. And so delicious. It’s a favorite of ours when kale is in season. And when I don't feel like spending a lot of time making dinner.


It’s super easy to make. The only real time is in prepping the broccoli and kale. After that you’ve only got about 10-15 minutes 'til ready to serve.


I enjoyed mine over yamani brown rice, and my husband had his on pasta. But feel free to just serve up a giant bowl of the veggies if you are on a super clean detox diet or don’t eat grains. It’s surprisingly satisfying without any added fillers. (This would also go great on top of a baked potato or baked sweet potato.)


I used a mild chili powder made from Guajillo chiles that a friend brought me from California. It’s got a lovely, subtle flavor. But feel free to use traditional red chili powder, or omit it entirely. (I don’t do well with spice, but in the small amount used here it really just adds flavor and no real heat. It didn’t upset my tummy at all.)


With four varieties of kale growing in the garden, I used a mix (one curly, one purple, a large bushy variety, and lacinato.) My favorite is lacinato kale, if I had to choose just one.


Feel free to top this off with thinly sliced almonds or with some toasted pine nuts. Toasted sunflower and/or sesame seeds also make a nice finishing touch. Oh, and pistachio raisin is another tasty variation.







P.S. You’ll find a couple of variations of this recipe at the end.




Kale Broccoli Bowl Recipe





1 large clove garlic- minced or very thinly sliced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon chili powder

2 heads broccoli (about 4-5 cups cut into small bites)

4-5 cups chopped kale- large stems removed first

2-4 tablespoons water

1 cup flat-leafed parsley (large stems removed, finely chopped)

1 avocado- diced

Fresh lemon juice

Olive oil


Pasta, brown rice, baked potatoes, or baked sweet potatoes for serving (optional)




Cook your pasta, brown rice, or potatoes, as desired, and set aside to let cool to room temperature.


Prep the broccoli and kale:


Rinse the broccoli heads well and shake dry. Cut off the florets and divide into bite size pieces. Then cut off the thick skin of the broccoli stalks and dice the hearts to use.


Rinse each kale leaf under running water. Shake dry. Remove any stems thicker than about a toothpick. Roughly chop the leaves.


Prepare the rest of the ingredients.


Place the garlic, salt, black pepper, chili powder, broccoli stalks and a few tablespoons olive oil in a large pot. Bring to medium heat, stirring regularly, until hot and sizzling.


Add a couple tablespoons water, then the chopped kale.


Continue cooking (with no lid), stirring occasionally until the kale is thoroughly wilted.


Toss in the broccoli florets and another 1-2 tablespoons water if the bottom of the pan is dry. Cover the pan and let the broccoli steam a couple minutes, just until it turns bright green.


Add the minced fresh parsley and turn off the heat.


Give the mixture another couple tablespoons of olive oil and toss well. Add salt to taste.


Serve straight-up or on base of your choice. Top with fresh diced avocado and a few good squeezes of fresh lemon juice. (Wait until the last minute on the lemon to avoid browning of the greens.)


Leftovers keep in the fridge for a day or two and are very tasty cold for lunch.





Kale-Only Version with Raisins (I put pistachios on my husband's; I don't eat nuts anymore)


Kale Version with Cherry Tomatoes and Pinenuts



A few more Kale Recipes...


Raw Kale Slaw

Try these Kale Quinoa Egg Bowls

Kale goes great in Crustless Quiches too