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A bowl filled with quinoa, sliced sausage, kale, corn, black olives, onions, and a dollop of hummus.
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5 from 1 vote

Hodgepodge Protein Bowl Recipe

This vibrant protein bowl packed with a flavorful kale salad, quinoa, a sliced brat, and topped with a dollop of hummus is served at our foodtruck, Hodgepodge, in Minnesota. Make it at home with this recipe! 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Bowls
Cuisine: American
Keyword: protein bowl
Servings: 6
Author: Emily Richter

Ingredients

Bowl Ingredients

  • 1 cup dry white quinoa
  • 6 wild rice brats or chicken sausage
  • ½ cup creamy plain hummus we used Babas hummus

Kale Salad

  • 8 cups chopped kale deboned and chopped
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ½ red onion minced
  • 10 oz frozen corn thawed
  • 2 cups fresh blueberries
  • 4 oz feta cheese crumbled

Dressing

Instructions

  • Begin by preparing the quinoa. Add the quinoa and 2 cups of water to a saucepan, and bring to a boil over high heat.
    Cooked quinoa in a pot with a wooden spoon.
  • Turn the heat to low and cover. Allow the quinoa to absorb all the water, for about 10-15 minutes. Remove from the heat and fluff with a fork. Set aside.
  • Add the kale to a large bowl. Add the olive oil and salt. Use your hands to massage the oil and salt into the kale for 1-2 minutes. This will soften the kale and reduce it by about half.
    Hands holding fresh kale above a glass bowl.
  • Once massaged, add the onion, corn, blueberries, and feta cheese. Mix to combine and set aside.
    A bowl with a mix of ingredients including blueberries, corn, chopped red onions, kale, and feta cheese for a salad.
  • Prepare the dressing by adding all ingredients to a bowl, and whisking to combine. Pour half the dressing over the salad and toss. Taste test the salad and add more dressing to taste. Transfer to the refrigerator for later.
    A hand whisking a liquid mixture in a ceramic bowl.
  • Prepare the wild rice brats by heating a grill pan over medium/high heat.* Place the brats on the grill pan and cook until grill marks form and the internal temperature of the brats reaches at least 160ºF.
  • Remove from the stovetop and let cool for 5-10 minutes. Once cooled, slice the brat into rounds.
    Sliced sausage on a wooden cutting board with a knife.
  • Assemble the protein bowls by evenly distributing the salad, quinoa, and brats between 4-6 bowls. Top each bowl with 1-2 tablespoons of hummus.
    A bowl of quinoa, sliced sausage, and mixed vegetables, topped with a dollop of hummus.

Video

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Notes

  • The brats can also be prepared on the grill or boiled in water or beer before searing.
  • If you are preparing this as a meal prep meal for the week, wait to add the dressing to the salad until right before serving.
  • Feel free to substitute blueberries for raspberries or sliced strawberries.

Nutrition

Calories: 539kcal | Carbohydrates: 56g | Protein: 24g | Fat: 27g | Fiber: 7g | Sugar: 15g