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Beet Rice and Garlicky Kale Bowls

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Serving 1Serving Calories 482kcal (24%) Carbohydrates 42g (14%) Protein 17g (34%) Fat 31g (48%) Fiber 17g (68%) Sugar 4g (8%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 482

% Daily Value*

Serving 1Serving
Calories 482kcal 24%
Carbohydrates 42g 14%
Protein 17g 34%
Fat 31g 48%
Fiber 17g 68%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.