I have much to say about how amazing this recipe is, but going to keep it short and sweet because....three littles who still haven't started back to school! And one of whom is crying on my leg after throwing a can of play-doh at her sister's pinky finger. So the theme of the moment is posting efficiently.
I am all about bowls of all kinds lately because it's easy to include lots of healthy deliciousness and the ingredients can be customized based on different tastes. For instance, in our family we have two vegetarian eaters, 3 that don't like tomatoes, 1 that won't eat chickpeas, and the smallest who still picks the kale out every time I try to sneak it in :)
I made this meal two nights in a row, not leftovers, but completely from scratch again because I couldn't stop thinking about it. It may not look that exciting, but there is SO MUCH FLAVOR, from the roasted tomatoes to the tangy feta and the bit of salty sunflower seeds. Please make this ASAP. It doesn't need any type of dressing, but if you are like my husband you may want to sprinkle with some soy sauce or liquid Aminos.
And don't worry, my current resolution is to improve my food photography! But this will have to do for now. Just know that it tastes amazing!
Here it goes!
Customizable Kale Bowls
2 cups uncooked brown rice
1 large head curly leaf kale, stems removed and leaves chopped roughly
1/2 clove garlic, minced
1/8 tsp red pepper flakes
1 pint cherry or grape tomatoes, halved
1 Tbsp honey
4 Tbsp olive oil, divided
1 15-oz can chickpeas, drained and rinsed
1/2 - 1 tsp onion powder
feta cheese, crumbled
salt and pepper to taste
optional: cooked chicken breast or shredded rotisserie chicken
Cook the brown rice according to package instructions. (I use broth - Better Than Bouillon No Chicken flavor - in place of the water and add 1 Tbsp butter or olive oil.)
For the kale: Heat 1 Tbsp olive oil in a large skillet over medium. Add the minced garlic and saute for about 30 seconds, stirring. Add the kale and cook for about 5 - 8 minutes, stirring often. The kale will reduce in size as it cooks, so don't be worried if it fills the skillet completely at the beginning. Once the kale is done (this is personal preference if you want it to be completely wilted or still a bit crisp), season to taste with red pepper flakes and salt/pepper.
For the tomatoes and chickpeas: Preheat the oven to 400 degrees. Toss the cut tomatoes with 2 Tbsp olive oil, honey, and a pinch of salt, and spread in a single layer on a baking sheet covered with parchment paper. Roast the tomatoes for 45 minutes, stirring halfway through, until beginning to shrivel.
Chickpeas should be tossed with 2 Tbsp olive oil, onion powder, and a pinch of salt. Spread in a single layer on a baking sheet and roast at 400 degrees for 20 minutes, stirring halfway through.
To assemble the bowls:
Fill bowls with brown rice, then top with kale, roasted tomatoes, chickpeas, sunflower seeds, feta and parmesan. Or let everyone make their own and add what they like! As you can see, everyone in my family makes theirs a little differently.