Savory Kale Tomato Amaranth Bowl (Printable Version)
A wholesome morning bowl featuring protein-packed amaranth with wilted kale, cherry tomatoes, and warming spices.
# Ingredient List:
→ Grains
01 - 1/2 cup amaranth
02 - 1 1/2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 2 cups curly kale, stems removed, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, thinly sliced
07 - 1 clove garlic, minced
→ Seasonings & Oils
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon smoked paprika
10 - 1/8 teaspoon black pepper, or to taste
11 - 1/4 teaspoon chili flakes (optional)
→ Garnishes
12 - 2 tablespoons crumbled feta cheese (optional)
13 - 1 tablespoon fresh parsley or chives, chopped
14 - 1 tablespoon toasted pumpkin seeds
# How to Make It:
01 - Rinse the amaranth under cold water. In a small saucepan, combine amaranth, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until water is absorbed and grains are tender. Fluff with a fork.
02 - While the amaranth cooks, heat olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add kale and cook, stirring, for 2–3 minutes until wilted.
05 - Add cherry tomatoes, smoked paprika, black pepper, and chili flakes (if using). Cook for another 3–4 minutes until tomatoes are slightly softened.
06 - Taste and adjust seasoning as needed.
07 - To serve, divide cooked amaranth between two bowls. Top with the sautéed kale and tomato mixture.
08 - Garnish each bowl with crumbled feta, fresh herbs, and toasted pumpkin seeds.
# Expert Advice:
01 -
- You get that cozy oatmeal comfort but with a sophisticated, grownup twist that feels exciting
- The protein keeps you satisfied straight through until lunch without any midmorning crashes
02 -
- Amaranth absorbs liquid aggressively so check it a few minutes early and add another splash of water if it looks too dry
- Overcooking the kale turns it mushy and sad, pull it when its just wilted and still has some structure
03 -
- Toast your pumpkin seeds in a dry pan while the amaranth cooks for maximum flavor
- Make a double batch of the grain portion and keep it in the fridge for quick assembly all week