2 cups cooked brown rice, farrow, red quinoa, or other whole grain
4 cups kale, stem removed and cut into pieces
1 pint cherry tomatoes, sliced in half top to bottom
1 15 ounce can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
3 scallions, sliced thinly
1 red pepper, diced
1 ripe avocado, sliced
2 cups cooked protein-sliced steak, chicken, shrimp, tofu, or fish.
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
1 cup cilantro, chopped
Grain Bowl Instructions: This bowl can be served cold or with some items heated. The rice, kale, black beans, and corn are all good choices for warmed items.
- To wilt the kale: Heat a saucepan with ½ cup of water, ½ tsp of salt, and cut kale. Cover and steam for 3 minutes or until wilted.
- Divide your ingredients evenly into four pasta bowls. I like to place the rice in the middle and work off of that.
- Whisk the dressing ingredients together in a separate bowl and season to taste with salt and pepper. Drizzle the dressing over the grains and veggies and serve sprinkled with chopped cilantro.
¼ cup smoked paprika
2 tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic
1 Tbs ground coriander
2 tsp ground cumin
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.