Whole Lotta Lunch 1: Tahini Kale Slaw and Roasted Tamari Portobello Bowl

This week I made the Tahini Kale Slaw and Roasted Tamari Portobello Bowl from The Sprouted Kitchen Bowl and Spoon Cookbook. TIP: I followed the recipe for the dressing and dumped the entire bowl onto the greens/carrots. I found it to be too much dressing!  Start with a little and add more to your taste. Also, this recipe easily makes enough for 4 lunches – especially if you are generous with the kale.

FullSizeRender-2  FullSizeRender-3   FullSizeRender-6*Pictured above: Kale, roasted portobello mushrooms, tahini dressing

Despite having a big breakfast, I am typically hungry again around 10am, so as a snack this week, I will have a Greek yogurt parfait. To make these, I use small glass jars (pictured below) and layer plain Greek yogurt, a drizzle of agave, some granola and raspberries. TIP: Add the granola each morning to keep it from getting soggy!

As an afternoon snack, I will have an apple and mozzarella cheese stick.


In terms of containers, I bought 4 of these ($8 each). I just make sure they are clean by Sunday and then I’m ready to pack!

Grocery List:

  • Portobello mushrooms (2)
  • Green onions
  • Bunch of kale
  • Carrots
  • Micro-greens or sunflower sprouts
  • 2 avocados
  • Berries
  • Apples
  • Greek yogurt
  • Mozzarella cheese snacks
  • Brown rice
  • Granola
I added 1/2 an avocado to the bowl each morning (so it would keep fresh).

I will be sharing “what I ate for lunch” on Friday of each week, so stay tuned!  Do you have any great lunch recipes? I’d love to hear from you!

❤ Kailea

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