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Buddha Bowl with Kale, Avocado, Orange and Wild Rice
Put an egg on it for good measure
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
What do you get when you top wild rice with kale, avocado, orange, pomegranate, pumpkin seeds and an egg? This super-healthy Buddha bowl. And what's a "Buddha bowl," you ask? Well, it's essentially a grain bowl filled to the brim with the freshest ingredients (and it's about to become your new favorite lunch).
Makes 2 servings
Start to Finish: 30 minutes
Ingredients
Rice
1 cup wild rice
3 cups vegetable broth or water
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh mint
Salt and freshly ground black pepper
Topping
1 bunch kale, roughly chopped
2 tablespoons olive oil
1 tablespoon rice vinegar
¼ cup pomegranate seeds
1 orange, cut into segments
½ avocado, sliced
¼ cup pumpkin seeds
2 hard-boiled eggs
Salt and freshly ground black pepper
Directions
1. Make the rice: In a medium pot, stir the rice with the broth (or water, if using) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15 to 17 minutes.
3. Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
4. Build the bowls: In a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
5. Top each of the bowls with 2 tablespoons pomegranate seeds, half the orange slices, half the avocado slices, 2 tablespoons pumpkin seeds and a hard-boiled egg. Season the egg with salt and pepper. Serve immediately.
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