This bowl was inspired by some coconut oil roasted kale I had at a dinner several months ago. I’d been dreaming about it since having it that one time, and had to make something using it. All the other ingredients just sort of came together, and ended up going perfectly with each other.
The different textures are wonderful too. The warmth of the brown rice and kale, juxtaposed with the crispness of the raw carrot and the creaminess of the avocado…. So delicious. And the lemony brightness of the miso-agave dressing is just perfection.
Makes 2 bowls
- 2 cups brown rice (cooked)
- 2 carrots
- 1 avocado
- 1 can black beans
- 1 bunch lacinato kale
- coconut oil
- freshly ground salt
- freshly ground black pepper
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 3 tsp agave (to taste, more if needed)
- 2 tsp miso paste
Preheat oven to 390.
Cook rice, according to directions (or use Trader Joe’s microwaveable organic brown rice packets… if using wait to heat until the end.)
Wash kale, and remove bottom of stems. Allow to dry a bit. Coat individual kale leaves with coconut oil by rubbing a bit between your palms and rubbing the kale. Layer in an ovenproof dish or rimmed baking sheet. Sprinkle lightly with salt. Put kale in oven. Bake for 10-15 minutes, keeping a close eye on the kale (You don’t want it to get too crispy. You’re not going for kale chip status here… just mostly wilted and a little crispy on the edges.). If you layered the kale, make sure to rotate the layers (about every 5 minutes), and put the kale from the bottom of the dish on the top (so everything is evenly roasted). Remove kale from oven, and chop it into bite size pieces. Set oven to low and allow to cool down, then use oven to keep the kale warm.
Slice the avocado in half and remove the peel. Slice the halves, but keep the slices together. Set aside.
Peel carrots, and then use the vegetable peeler to ribbon them. Set aside.
Open and drain the can of black beans. Set aside.
Make the dressing by whisking all the ingredients together (lemon juice, soy sauce, agave, miso). Taste and add more agave if needed.
Start the bowls with a cup of brown rice each. Divide kale between bowls. Top with carrots, black beans, and avocado. Top with freshly ground black pepper, and a pour of the miso-agave dressing. Enjoy!