Kale and Wild Rice Buddha Bowl
Orange and avocado add a creamy pop of citrus to this health food staple
TIME: 40 min | SERVINGS: 2
Ingredients
1 cup wild rice
3 cups vegetable broth or water
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh mint
Salt and freshly ground black pepper
1 bunch kale, roughly chopped
2 tablespoons olive oil
1 tablespoon rice vinegar
¼ cup pomegranate seeds
1 orange, cut into segments
½ avocado, sliced
¼ cup pumpkin seeds
2 hard-boiled eggs
Directions
Make the Rice: In a medium pot, stir the rice with the broth (or water, if using) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15 to 17 minutes.
Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
Make the Toppings: In a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
Top each of the bowls with 2 tablespoons pomegranate seeds, half the orange slices, half the avocado slices, 2 tablespoons pumpkin seeds and a hard-boiled egg. Season the egg with salt and pepper. Serve immediately.
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