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Crunchy Kale and Coconut Bowl

January 23, 2012 by Joy the Baker 171 Comments

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You can and you should.  Work hard.  Don’t stop.  Unless there’s wine.  Drink it.  Then work harder.

If people don’t get it.  Lose em.  Find people that do.  They exist.  Make them your friends.  Go thrift shopping.  Buy skirts.  Talk about ice cream.

Make the world more beautiful.  That’s our job while we’re here.  And we’re still here.  So love well, and hard, and like we won’t be here forever.  Because we won’t.

Use your good luck spoon.  Throw away your bad luck fork.  Remember that texting and driving is dumb.  And your car horn never really adequately expresses your anger, so don’t use it and just scream in the car a bit if you must.

Buy kale.  Especially if it’s named dino.  It’s ok if it has dirt on it.  It came from the ground.  Wash it well.  Combine it with coconut.  Roast.  Feed it to a person you love.  See what happens.  You’ll have just made the world more beautiful.  Is it really that easy?  Sometimes it is.  Mind blown.

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You might never guess that such a simple combination of ingredients could be so wonderfully lovely.

You also might never guess that I’ve eaten this dish every day for a week straight.  That is no exaggeration.  It’s so good.  So comforting.  Soooo the new mac and cheese.

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Kale and unsweetened coconut is tossed with soy sauce, sesame oil, sriracha, and olive oil.  It’s baked until golden and crisp.

It’s chewy.  It’s crunchy.  It’s a total mouth workout… and so so good for your body.

Farro is a big hearty grain and it stands up wonderfully to robust kale and coconut.  Brown rice would also be quite nice.

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This recipe is from Heidi’s Super-Natural Every Day cookbook and inspired by Tracy.

Tracy told me that this dish was serious man food/comfort food.  I refused to believe her.  I finally made it for myself, fed it to a man… and that was it.  Game over.  I’m now engaged, pregnant with twins (a boy and a girl), I just won the lottery, someone just bought me a pony, and I have every single pair of shoe that I’ve ever wanted.

Except none of that happened…. but this meal was simply exceptional.

Crunchy Kale and Coconut Bowl

makes 4 small servings or 2 large servings

recipe adapted from Shutterbean and Super Natural Every Day

Print this Recipe!

1 teaspoon toasted sesame oil (or seasoned rice vinegar if you have that on hand) (i know they’re totally different but both work well)

2 tablespoons soy sauce

1/2 teaspoon sriracha

scant 1/3 cup olive oil

5 cups dino kale, ribs removed and leaves torn into bite-sized pieces

1 cup unsweetened large flake coconut

1 cup uncooked farro

Place a rack in the center of the oven and preheat to 350 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium pot, bring several cups of water to a boil.  Salt the water (like you would for cooking pasta) and add farro.  Reduce heat and simmer farro, uncovered, for 17-20 minutes, until farro is softened but still has a bit of a bite.  Drain in a colander and set aside.

In a small mix together sesame oil (or rice vinegar), soy sauce, and siracha.  Slowly drizzle in the olive oil, whisking as you drizzle it in so that the dressing emulsifies.  You can also place all of the ingredients in a small jar and shake to emulsify.

Place the kale pieces and coconut on the prepared baking sheet.  Drizzle half (or a bit more) of the prepared dressing over the kale and coconut.  Toss around to coat.  Bake for 12-18 minutes, until browned and crispy.  Remove from the oven.  Divide farro and crispy kale into bowls and top with a bit more dressing.  Enjoy warm.  

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Filed Under: Dinner, Gluten-Free, Healthy, Lunch, Recipes, Savory, Vegan

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Reader Interactions

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I Made This
Questions
  1. Kara

    September 8, 2021 at 10:07 am

    I just wanted to come say that I still make this recipe all the time all these years later. It’s the perfect work lunch!

    Reply
  2. Anastasia85

    August 9, 2016 at 1:52 am

    That looks fantastic!! Love the idea of turning crispy kale into a salad (I usually eat it right off the cookie sheet I bake it on — is that wrong?). And the addition of coconut — delicious!!!

    Reply
« Older Comments

Trackbacks

  1. Coconut Kale and Sriracha Honey Baked Tofu | Pop, Lock, and Drop the Meat says:
    February 15, 2016 at 8:59 pm

    […] first tried this coconut kale–inspired by this recipe–at my wonderful friend Meghan’s home. (Meghan also happens to be a fantastic cook and you […]

    Reply
  2. Internet Tasting Session S02E01 says:
    February 4, 2016 at 9:15 am

    […] out these Kale Chips for a chip alternative. They are addictive, so make sure you have a lot of kale. Funny how we used […]

    Reply
  3. Meal Plan: October 5-October 11 | A Girl Named Allyn says:
    October 7, 2014 at 8:24 am

    […] Crunchy kale and coconut bowl […]

    Reply
  4. A Bowlful of Summer | Three Meals and a Cookie says:
    July 25, 2014 at 8:41 am

    […] Crunchy Kale and Coconut Bowl […]

    Reply
  5. Box Contents & Recipes: Toronto & GTA | June 5, 2014 | Organics Live says:
    June 5, 2014 at 3:15 pm

    […] Crunchy Kale and Coconut Bowl […]

    Reply
  6. Box Contents & Recipes: KW | Cambridge | Guelph | Ayr & Surrounding Area | Organics Live says:
    June 3, 2014 at 7:27 pm

    […] Crunchy Kale and Coconut Bowl […]

    Reply
  7. B4BC / Boarding For Breast Cancer / Be Healthy. Get Active. Ride! » Tasty Tuesday: Crunchy Kale and Coconut Bowl with Farro says:
    April 25, 2014 at 12:45 am

    […] Recipe credit to Joy The Baker.  […]

    Reply
  8. To Kale | says:
    April 18, 2014 at 11:45 am

    […] on Kale recipes: here, here and […]

    Reply
  9. Simple Curried Quinoa with a Crunchy Kale and Coconut Topping | Big Sis Little Dish says:
    March 2, 2014 at 11:05 am

    […] thing be bad?  It just can’t.This recipe for crispy kale and coconut came to me from Joy the Baker, by way of Shutterbean, who got it from Super Natural Everyday by Heidi Swanson.  Despite my […]

    Reply
  10. B4BC / Boarding For Breast Cancer » Tasty Tuesday: Crunchy Kale and Coconut Bowl with Farro says:
    February 15, 2014 at 2:52 pm

    […] Recipe credit to Joy The Baker.  […]

    Reply
  11. field goods. | says:
    August 16, 2013 at 1:14 pm

    […] in our morning shakes only because it’s my favorite variety. Instead I’m thinking about this dish that I’ve made in the past and can’t get enough of. My love of all things kale and […]

    Reply

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