Beet Rice and Garlicky Kale Bowls

Name: Beet Rice and Garlicky Kale Bowls
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 people
Ingredients: 1 large beet; 2 tablespoons olive oil; 2 heads kale; 4 cloves garlic; 1 large avocado; Beet Green Pesto; eggs

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
2 people
Calories
482 kcal
Cuisine
American

Beet Rice and Garlicky Kale Bowls

Tyler Espinosa

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Clean, anti-inflammatory breakfast bowls with kale, beer rice and avocado is a nutritious way to kick off the day.

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Ingredients

Servings

1 large beet
2 tablespoons olive oil
2 heads kale chopped
4 cloves garlic minced
1 large avocado peeled and sliced

For Serving:

Beet Green Pesto
eggs Sunnyside up or hard boiled

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Instructions

Preheat the oven to 420 degrees Fahrenheit. Wash and scrub the beet well, pat it dry, then wrap it in foil. Roast for 45 minutes, just until the beet is almost fully roasted.
Remove from the oven and once cool enough to handle, unwrap the beet and chop it into fourths. Place the quartered beet in your food processor and turn it on. Process until beet is reduced to rice-sized pieces. Sprinkle with sea salt and any other seasonings you like, such as ground cumin, curry powder, turmeric, etc.
Heat the olive oil over medium heat in a skillet and add the minced garlic and chopped kale leaves. Saute, stirring occasionally, until kale has wilted and garlic is very fragrant, about 3 to 5 minutes. Sprinkle with sea salt to taste.
Divide the beet rice and sauteed garlic between two bowls. Serve bowls with beet green pesto, or any pesto sauce of choice, along with a hefty portion of avocado and sunnyside up (or poached or fried) eggs.