Dynamite Ginger Kale Bowl


I am OBSESSED with one bowl dinners!


When schedules get crazy and hectic, easy dinner recipes are a must – and this DELICIOUS ginger kale bowl couldn’t be easier to throw together after a busy day.


Simply chop up some garlic and ginger, stir-fry with some ground turkey (or a can of chickpeas for my vegetarian friends), add a bunch of kale and VOILA.....You just made a ginger kale bowl!  The most complicated part of this recipe is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes).  For heartier appetites, serve over rice or quinoa.


AND............IT’S HEALTHY

This ginger kale bowl is gluten free, dairy free and has vegan options.  Cauliflower is high in glucosinolates, that may help lower the risk of cancer. Cauliflower is also high in Vitamin C and Vtamin K, an essential vitamin. Ginger root is a digestive stimulant and helps with blood circulation and garlic is anti-inflammatory, the perfect combo  to keep those fall and winter germs at bay. Kale is extremely nutrient dense, loaded with fiber, vitamin A, C, K and folate. It also helps combat inflammation.


  • 1 large head of cauliflower (Use two if you have big eaters)
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped peeled fresh ginger
  • 1 pound ground meat turkey or 1 15 oz can of chickpeas, drained (I used both)
  • 1 pound kale (2 bunches), stemmed and leaves torn into large pieces.  (I used a bag kale salad to save time)
  • 2 tablespoons Tamari
  • 1 cup mixed chopped basil and cilantro
  • salt and pepper to taste
  • chopped peanuts and Sriacha for serving

  • Preheat the oven to 425 degrees
  • Make the cauliflower rice: coarsely chop the cauliflower florets and place in a food processor. Process until the texture and consistency of rice. You may need to do this in two batches.
  • Spread the cauliflower evenly on a baking dish and bake for 20 minutes, stirring halfway through.
  • Remove from oven and set aside.
  • In a large nonstick skillet, heat the olive oil. Add the garlic, ginger and saute for 1 minute.  Add ground meat (and/or drained chickpeas) and cook over moderate heat, stirring, until the meat (if using) is just cooked through, about 5 minutes.
  • Add the kale and stir-fry until tender, about 8 minutes. Stir in the tamari, herbs and season with salt and pepper to taste
  • Serve with cauliflower rice, chopped roasted nuts and Sriracha.

Recipe inspiration from Food and Wine.

    lisa cohen

    Submitted by:

    Lisa Cohen

    Nutritionist & Personal Fitness Coach
    Lisa Cohen, MS CN, is a Certified Nutritionist and Exercise Physiologist with a Masters Degree in Nutritional Science from American Health Sciences University. Lisa has been providing health coaching and nutritional counseling for 15 years and has helped her clients to dramatically improve the quality of their lives through the variety of health and fitness programs that she offers. read more »

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