Kale Rice Bowl

I have to admit, I missed the Buddha bowl hype. A Buddha Bowl is a one bowl meal with several components like grains, beans, fresh veggies, condiments, toppings, seeds, nuts, etc. artfully arranged to appeal. I asked the big search engine for „heidi swanson buddha bowl recipe„, the third recipe from above catched my eye. Heidi used lacinato kale I thought of curly kale, which has just its season. You can buy curly kale in every supermarket now, but they sell it only in 1 kg bags. I went to the weekly market to buy exactly my desired amount of (curly) kale and to my great suprise I found lacinato kale.

Schwarzkohl - lacinato kale

I bought about 300 grams, went home to prepare the

Kale Rice Bowl

kale rice bowl (3)

Bowl: Villeroy und Boch Artesano Bol1041301900 *
Plate: Villeroy & Boch Twist Alea CaroVilleroy & Boch Twist Alea Caro *

In Northern Germany leaf cabbage traditionally is cooked to death, but this vegetable is rich of vitamins and deserves a preparation like this. I liked the combination of different flavours, it tastes fresh and light. I’ll try it again with curly kale.

Kale Rice Bowl

Yield: 2 servings

Kale Rice Bowl Collage

A quick brown rice bowl – with kale, capers, yogurt, za’atar, toasted sesame seeds – and boiled egg to enhance your vitamin D these days and a good measure

Ingredients:

  • cold pressed rapeseed oil or clarified butter
  • 1 bunch of kale, 300 grams, destemmed, chopped/shredded
  • cooked brown rice, from 125 grams

To serve:

  • capers, rinsed, dried, and pan-fried until blistered in butter
  • 2 poached eggs; I boiled them
  • dollop of salted greek yogurt; I used skyr instead
  • a big drizzle of good cold pressed rapeseed oil
  • lot’s of za’atar
  • toasted sesame seeds

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson 101 cookbooks

Instructions

  1. In a large pan, heat the oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
  2. Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar.

total time: 10 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Buddha Bowl
 
 
For all other great Buddha Bowl! recipes visit the I heart cooking clubs site 
 
 

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8 Gedanken zu „Kale Rice Bowl

  1. Jesse Gabriel

    Hallo.
    Schönes Rezept.
    Inzwischen haben aber viele Deutsche entdeckt das Grünkohl, Schwarzkohl nicht mehr tot gekocht werden muss.
    Ich weiß nicht ob ich es darf, ich setze mal die Google Übersetzung auf Deutsch hier ein, wenn du das nicht möchtest einfach wieder löschen.
    Viele Grüße, Jesse Gabriel
    Zutaten für zwei Personen:
    Eine schnelle braune Reisschüssel (Buddah-Bowl) – mit Grünkohl, Kapern, Joghurt, Za’atar, geröstetem Sesam – und noch dazu ein gekochtes Ei für mehr Vitamin D in diesen Tagen .

    Zutaten:
    kaltgepresstes Rapsöl oder Butterschmalz
    1 Bund Grünkohl, 300 g, entrippt, gehackt / geschreddert
    brauner Reis gekocht, von 125 Gramm
    Zum Servieren:

    Kapern, gespült, getrocknet und in der Pfanne in Butter gebraten, sie knistern
    2 pochierte Eier; ich kochte sie
    Klecks gesalzener griechischer Joghurt; ich skyr
    ein guter Schluck kaltgepresstes Rapsöl
    viel Za’atar
    gerösteter Sesam

    Antworten
  2. Pingback: Rezepte von Heidi Swanson - kuechenlatein.com

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