Buddha Bowl with Kale, Avocado, Orange and Wild Rice
Print Recipe
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).
Ingredients
Rice
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
Toppings
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
Directions
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. 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.
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.
Rice
417 calories
15g fat
62g carbs
12g protein
2g sugars
Toppings
453 calories
34g fat
28g carbs
16g protein
12g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.