This sautéed kale, bean and avocado salad is a delicious, healthy lunch and a delightful way to enjoy kale! We love making this sautéed kale with garlic and sesame to serve as a side, but it can easily be turned into a complete meal by adding protein-packed pinto beans, creamy avocado chunky, calcium-rich tahini, and served atop a filling bed of quinoa (or rice).
Course Lunch
Cuisine American
Keyword bean salad, kale salad, vegan lunch ideas
Prep Time 10 minutesminutes
Cook Time 7 minutesminutes
Total Time 17 minutesminutes
Servings 2
Calories 538kcal
Author Michelle Cehn
Ingredients
1tablespoontoasted sesame oil
2large bunchescurly kalerinsed, stems removed, and roughly chopped into bite-sized pieces.
¼teaspoongarlic powderor two large cloves of garlic, minced
¼teaspoonsesame seedswhite or black
¼teaspoonsaltadjust to personal taste
¼teaspoonred pepper flakes
1canpinto beansrinsed and drained
1avocadodiced
2tablespoonstahini
2cupscooked quinoaoptional
Instructions
In a large sauté pan over medium heat, add the toasted sesame oil.
Once hot, add the chopped kale and toss it with the oil using a spatula.
Add the garlic powder (or fresh minced garlic), sesame seeds, salt, and red pepper flakes and mix it evenly with the kale.
Cook for about 5-7 minutes, regularly tossing frequently to prevent burning. Remove from heat.
Mix in pinto beans and diced avocado and serve atop quinoa (if desired). Top with a generous drizzle of tahini and enjoy!
Notes
Is your tahini too thick to drizzle? Mix in a tiny bit of water to thin it out.