Surfer Bowl with Lemon Ginger Tahini Dressing

Name: Surfer Bowl with Lemon Ginger Tahini Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup dry brown rice (cooked according to package directions); 4 cups kale (stems removed, roughly torn); 1 cup purple cabbage (roughly chopped); 1 cup carrots (roughly chopped); 1 avocado (sliced); 1 cup cherry tomatoes (halved); 1/4 cup sliced almonds; 1 tablespoon furikake; 1 protein of choice (we used chickpea tuna salad); — Lemon Ginger Tahini Dressing —; 1/2 lemon (peeled); 1 knob fresh ginger (about 1 inch, peeled); 1 garlic clove; 1/2 cup olive oil; 1/2 cup water (plus more to thin); 1/4 cup tahini; 1 teaspoon salt; 2 cracks black pepper

Surfer Bowl with Lemon Ginger Tahini Dressing

5 from 1 vote

A chopped kale salad over brown rice with a bright, creamy lemon-ginger tahini dressing — inspired by a bowl we had in Hawaii at Leahi Health. The Vitamix does double duty here: it blitzes the dressing silky smooth and transforms a tough bag of kale into something you actually want to eat.

Prep Time 20

Cook Time 10

Total Time 30

Servings: 2 bowls

Course: Main

Calories: 820

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5 from 1 vote

One response to “Surfer Bowl with Lemon Ginger Tahini Dressing”

Lenny Gale

June 30, 2026

I’d like to be the first to say that this was not only a terrific bowl, but one of my favorite uses for the Vitamix that’s not the traditional smoothie, hot soup, or ice cream. From slimy chickpeas and dry kale to “tuna” salad and soft greens is magical.

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