January 1, 2019
Buddha Bowl with Kale, Avocado, Orange & Wild Rice
Eat your greens and love them too!
- Serves: 2 servings
Ingredients
- RICE
- 1 cup wild rice
- 1 garlic clove, minced
- 2 tablespoons rice vinegar
- Salt & pepper
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped mint
- TOPPINGS
- 1 bunch kale, roughly chopped
- 1 tablespoon rice vinegar
- 1 orange, cut into segments
- 1/4 cup pumpkin seeds
- Salt & pepper
- 2 tablespoons olive oil
- 1/4 cup pomegranate seeds
- 1/2 avocado, sliced
- 2 hard-boiled eggs
Instructions
Make the rice: In a medium pot, stir the rice with the broth and garlic to combine. Bring to a simmer over medium-high heat. Once the liquid is boiling, reduce the heat to low & simmer until rice is tender & all the liquid is absorbed, 15 to 17 minutes. Let rice cool for 5 to 10 minutes & then toss with olive oil, vinegar, mint, salt & pepper.
Make the toppings: In a medium bowl, toss the kale with the olive oil & vinegar. Divide the rice between two bowls and then top with equal amounts of kale. Top each of the bowls with 2 Tbsp pomegranate seeds, half the orange slices, half the avocado slices, 2 Tbsp pumpkin seeds and a hard boiled egg. Season the egg with salt & pepper. Serve immediately.
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