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Kale taco’s with beetballs

by Merel & Tessa

Superfood meal

The superfood kale made just a little bit different. A great recipe as a recovery meal for the athlete, but also for everyone who can use an extra power boost in these cold days, because:

  • Kale is rich in essential amino acids (yes, proteins!)
  • But not only proteins, but also the minerals calcium, magnesium, iron and vitamin A through this super leaf.
  • Beetroot is full of antioxidants that prevent free radical formation (= anti-aging)
  • And beetroot is known to athletes for the oxygen-boosting effect of nitrate.
  • We make beetroot balls from chickpeas and are therefore rich in essential amino acids.

We use the kale in this recipe raw, which means that even more of the vitamins, minerals and especially enzymes remain intact. By massaging the cabbage with lemon and salt for a long time, the structure becomes much softer and looks more like the cooked version.

You can find now various varieties of plant-based yogurt in the supermarkets. We used almond yogurt. This is nice and creamy and yet light, but you can also use coconut yogurt or soy yogurt.

Kale taco's with beetballs

Superfood meal The superfood kale made just a little bit different. A great recipe as a recovery meal for the athlete, but… Recipes glutenfree vegan Dutch Print
Porties: 4 Wachttijd:
Voedingswaarden: 700 calorieën 35 vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 150 g curly kale, sliced
  • 1 avocado
  • juice of 1/2 a lemon
  • 1 tsp sea salt
  • 4 small (corn) tortilla wraps
  • 100 g chickpeas, cooked
  • 50 g oatmeal
  • 100 g beetroot, raw
  • 1 tbsp tahini
  • 1 clove of garlic
  • 1 shallot
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 5 g of fresh coriander + 1 tbsp for the dressing
  • salt and pepper to taste
  • 100 ml almond yogurt (or other plant-based yogurt)
  • 1 tbsp mustard
  • 2 tbsp (fresh) orange juice

BEREIDINGSWIJZE

1. Preheat the oven to 180 degrees.

2. Puree the chickpeas in the food processor or blender. Peel the beetroot and then grate it. Add to the chickpeas. Also add the tahini, garlic, onion, cumin and paprika powder. Mix into a coarse mixture. Finely chop the coriander, stir in and season with salt and pepper.

3. Form 12 balls with your hands. Cover an oven plate with baking paper. Put the balls here. Bake in the center of the oven for 20 minutes until golden brown, turning them halfway.

4. Place the kale in a large bowl. Add the lemon juice, salt and the flesh of the avocado. Then start massaging / kneading the kale. You do this for about 10 minutes (which is quite long!) Until the avocado is well distributed by the kale and you notice that the cabbage is a lot softer in structure, almost as if it had been cooked. Set the bowl aside while you make the beet balls, so that the lemon and salt can work a little longer.

5. For the dressing, mix the almond yogurt together with the mustard, orange juice and 1 tablespoon finely chopped coriander.

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