Lucky Monroe

Kale, Black Bean & Avocado Burrito Bowl

Kale, black bean and avocado burrito bowl recipe

Lately, I’ve been craving a hearty meal with greens that would keep well so I could eat leftovers for a few days (money doesn’t grow on trees, you feel me?) I wanted something economical and practical, yet so tasty that I could forget about all of those factors and enjoy every bite. I usually hate vegetables with a passion though. They’re usually not flavorful or overcooked in my opinion, so I made it my mission to eat more veggies, come hell or high water. So I tried this easy burrito bowl recipe I found on Cookie and Kate. Oh my goodness, wow, was it good!

I NEVER liked beans, but recently black beans have been hitting for me. I find that I enjoy eating beans over meat for my protein fix as I feel well and full but not heavy. I’ve been paying attention to how different types of protein make me feel, and beans turned out to be great for me. Who would have thought!

Check out the recipe below for a fresh take on a classic burrito bowl packed with super flavorful components—lime marinated kale, seasoned black beans, brown rice and homemade avocado salsa verde. This recipe is both gluten free and vegan. For my meat eaters, I would add some chicken to this, and I have the perfect recipe right here.

INGREDIENTS

Brown rice

  • 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
  • ¼ teaspoon salt

Lime marinated kale

  • 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ½ jalapeño, seeded and finely chopped
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Avocado salsa verde

  • 1 avocado, pitted and sliced into big chunks
  • ½ cup mild salsa verde (any good green salsa will do)
  • ½ cup fresh cilantro leaves (a few stems are ok)
  • 2 tablespoons lime juice

Seasoned black beans

  • 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
  • 1 shallot, finely chopped (or ⅓ cup chopped red onion)
  • 3 cloves garlic, pressed or minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)

Garnish

  • Cherry tomatoes, sliced into thin rounds
  • Hot sauce (optional)

INSTRUCTIONS

  1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
  2. Make the kale salad: Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
  3. Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
  4. Warm the beans: In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
  5. To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.
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