Buddha Bowl with Kale, Avocado, Orange and Wild Rice

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.