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Recipe Kale Detox Stir Fry

Kale Detox Stir Fry

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    60mins

Vegetarian Healthy Fusion Vegetable Salad Over 60 mins

What You Will Need

Ingredients

  • 1 lb. fingerling potatoes, cut in half
  • 3 heirloom carrots, cut in to pieces
  • 1 can chickpeas, roasted
  • 1 large handful of kale, roughly chopped
  • 1 cup cooked brown rice
  • 1 jalapeno, sliced thin
  • ½ avocado, sliced

Seasoning

  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried parsley
  • ½ tsp. garlic powder
  • sea salt, for finishing

Sauce Mix

  • 1 tsp. olive oil
  • ½ lemon, juiced
  • 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Dressing

  • extra virgin olive oil, for drizzling

Made with
Lee Kum Kee products

Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce

How to make it

  1. Preheat oven to 425°F. 
  2. Cut up the potatoes and carrots and place onto an oiled baking sheet. Drain and rinse the chickpeas and place them on the tray with the other veggies as well. Season with salt and pepper, dried parsley and garlic powder. Then roast for 40-50 minutes until all the veggies are soft and the chickpeas are crispy. 
  3. Chop up the kale and then place into a bowl with a little olive oil, lemon juice and Lee Kum Kee Panda Brand Cooking Soy Sauce. Toss well, and then add in the roasted veggies and the cooked brown rice. Toss in the thinly sliced jalapeno, if  desired. Scoop out the avocado and then slice it up and place on top of the salad. 
  4. Serve in bowls and top with a drizzle of extra virgin olive oil and sea salt. 

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