After a weekend of indulgence, I found myself craving something wholesome yet satisfying. That's when the idea of a burrito bowl came to mind—a dish that combines hearty ingredients with vibrant flavors. This bowl features lime-marinated kale, seasoned black beans, fluffy brown rice, and a zesty avocado salsa verde. It's a meal that not only …
After a weekend of indulgence, I found myself craving something wholesome yet satisfying. That’s when the idea of a burrito bowl came to mind—a dish that combines hearty ingredients with vibrant flavors. This bowl features lime-marinated kale, seasoned black beans, fluffy brown rice, and a zesty avocado salsa verde. It’s a meal that not only nourishes the body but also delights the palate.
Ingredients
For the quinoa :
¼ teaspoon salt
For the Lime-Marinated Kale:
1 bunch curly kale, ribs removed and chopped into bite-sized pieces
¼ cup fresh lime juice
2 tablespoons olive oil
½ jalapeño, seeded and finely chopped
½ teaspoon ground cumin
¼ teaspoon salt
For the Avocado Salsa Verde:
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1 ripe avocado, pitted and chopped
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½ cup mild salsa verde
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½ cup fresh cilantro leaves
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2 tablespoons lime juice
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For the Seasoned Black Beans:
2 cans black beans, rinsed and drained
1 shallot, finely chopped
3 cloves garlic, minced
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
Optional Garnishes:
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Cherry tomatoes, halved
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Toasted pepitas (pumpkin seeds)
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Hot sauce
Instructions
Cook the Quinoa:
Use 1 3/4 cups water for every cup of quinoa. Any more water, and the grains get mushy. Any less, and they’re too dry.
Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat.
Simmer for 15 minutes.Remove the pot from the heat and let it sit, covered, for 10 minutes more.
Then, remove the lid and fluff with a fork!
Prepare the Lime-Marinated Kale:
Place the chopped kale in a large mixing bowl.
Massage the kale with your hands until it becomes darker and tender.
In a small bowl, whisk together lime juice, olive oil, chopped jalapeño, cumin, and salt.
Pour the dressing over the kale and toss to combine
Make the Avocado Salsa Verde:
In a blender or food processor, combine avocado, salsa verde, cilantro, and lime juice.
Blend until smooth and set aside.
Prepare the Seasoned Black Beans:
In a medium saucepan, sauté the chopped shallot and minced garlic until fragrant.
Add the black beans, chili powder, and cayenne pepper.
Cook over medium heat until warmed through, stirring occasionally.
Assemble the Burrito Bowls:
Divide the cooked brown rice among four bowls.
Top each with a portion of lime-marinated kale, seasoned black beans, and a generous dollop of avocado salsa verde.
Tips & Storage
Meal Prep: Each component can be prepared in advance and stored separately in the refrigerator for up to 4 days.
Serving: When ready to eat, reheat the quinoa then assemble the bowl with fresh kale and salsa verde.
Customization: Feel free to add other toppings like sliced radishes, corn, or grilled vegetables to suit your taste.
