Kale, Black Bean & Avocado Burrito Bowl

Recently, Cookie and I zoomed approximately Minneapolis to check out a pal. It was a long drive, enough time to validate great deals of seat squirming as all the hills and trees began looking the very same, however we made it there and we made it back. In in between, we checked out the city with my college roommate/tour guide. She took me to all the cool locations to consume, and store, and walking and bike. She presented me to the Minnesota special called fried cheese curds. (Cheese and beer at midnight is tough to beat, am I right?) It was a terrific prolonged weekend and I didn’t wish to return house to a mountain of laundry and unanswered e-mails.

marinated raw kale

I composed this burrito bowl in my head on the drive house, someplace in between my stop at Ikea (very first time!) and Iowa. I was feeling a little off balance after all the consuming, drinking and shopping. I desired a hearty meal with greens, one that would keep well so I might consume leftovers for a couple of days as I got captured up on work. I desired something cost-effective and useful, yet so delicious that I might forget all of those aspects and delight in every bite. Objective achieved!

avocado salsa verde

burrito bowl ingredients

Kale, black bean and avocado burrito bowl recipe

Kale, Black Bean and Avocado Burrito Bowl

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 50 minutes
  • Yield: 4
  • Classification: Meal
  • Food: Mexican

4.8 from 86 evaluations

A fresh burrito bowl with very tasty parts lime marinaded kale, experienced black beans, wild rice and avocado salsa verde. This dish is both gluten complimentary and vegan.

Active Ingredients

Wild rice

  • 1 cup wild rice, rinsed (brief grain/arborio or long grain/basmati suggested)
  • 1/4 teaspoon salt

Lime marinaded kale

  • 1 lot curly kale, ribs got rid of and sliced into little, bite-sized pieces
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/2 jalapeño, seeded and carefully sliced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Avocado salsa verde

  • 1 avocado, pitted and sliced into huge pieces
  • 1/2 cup moderate salsa verde (any great green salsa will do)
  • 1/2 cup fresh cilantro leaves (a couple of stems are okay)
  • 2 tablespoons lime juice

Skilled black beans

  • 2 cans black beans, rinsed and drained pipes (or 4 cups prepared black beans)
  • 1 shallot, carefully sliced (or 1/3 cup sliced red onion)
  • 3 cloves garlic, pushed or minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)

Garnish

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

Directions

  1. Prepare the rice: Bring a huge pot of water to a boil, dump in rinsed wild rice and boil, exposed, for thirty minutes. Shut off the heat, drain pipes 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 1/4 teaspoon salt, or more to taste.
  2. Make the kale salad: Blend together the lime juice, olive oil, sliced jalapeño, cumin and salt. Toss the sliced kale with the lime marinade in a blending bowl.
  3. Make the avocado salsa verde: In a food mill or mixer, integrate the avocado pieces, salsa verde, cilantro and lime juice and mix well.
  4. Warm the beans: In a pan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic up until aromatic, then include the beans, chili powder and cayenne pepper. Prepare up until the beans are warmed through and softened, stirring frequently, about 5 to 7 minutes. If the beans appear dry at any point, mix in a little splash of water.
  5. To serve, spoon generous parts of rice, beans and kale salad into a bowl in addition to a couple spoonfuls of avocado salsa verde. Garnish with sliced cherry tomatoes.

Notes

Dish influenced by Not Without Salt’s jalapeño and lime marinaded kale tostada. Rice cooking technique adjusted from Saveur’s ideal wild rice dish.

Leftovers? Each element of this dish keeps well in the fridge. For leftovers, simply reheat the beans and rice and serve along with marinaded kale and salsa verde. To ensure the salsa verde remains intense green, shop it in a bowl with cling wrap pushed versus the sauce.

If you enjoy this dish: Do not miss my easy kale and black bean burritos.

▸ Nutrition Info

The details revealed is a price quote offered by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

P.s. If you’re as consumed with this avocado sauce as I am, you’ll likewise enjoy my sweet potato burritos, summer season squash tacos and portobello and poblano fajitas.

Check Out Complete Post https://cookieandkate.com/kale-black-bean-and-avocado-burrito-bowl/ .

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