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

  1. 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.

  2. 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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