Buddha Bowl with Kale, Avocado, Orange and Wild Rice

Name: Buddha Bowl with Kale, Avocado, Orange and Wild Rice
Cook time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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; 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

5 steps

Cook:30min

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).

Updated at: Thu, 17 Aug 2023 07:38:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories807.6 kcal (40%)

Total Fat44.4 g (63%)

Carbs84 g (32%)

Sugars13.2 g (15%)

Protein26.6 g (53%)

Sodium1607.3 mg (80%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

RICE

1 cupwild rice

3 cupsvegetable broth

or water

1garlic clove

minced

2 tablespoonsextra-virgin olive oil

2 tablespoonsrice vinegar

1 tablespoonfresh mint

chopped

salt

freshly ground black pepper

TOPPINGS

1 bunchkale

roughly chopped

2 tablespoonsolive oil

1 tablespoonrice vinegar

¼ cuppomegranate seeds

1orange

cut into segments

0.5avocado

sliced

¼ cuppumpkin seeds

2eggs

hard-boiled

salt

freshly ground black pepper

Instructions

Step 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.

Step 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.

Step 3

Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.

Step 4

MAKE THE TOPPINGS: 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.

Step 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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