It’s bowl time!!!
What is it about grain bowls that just makes me so happy? I think it’s that you just take all the amazing ingredients that you can think of and throw them together and say Voila! Grain bowl!
I’m really excited about these bowls in particular for three reasons:
- Roasted kale.
- Cilantro tahini dressing.
- Black rice!!
Uh huh. That’s what’s goin down.
Black rice is one of my favorite grains to cook with. I love how moody and dark it is – so fun. It’s also seriously delicious and has this awesome earthy flavor, and it’s got lots of iron in it – something I as a vegetarian could always use a little more of.
But, not all black rice is made the same. No, some just aren’t that great. After trying a few different brands that I wasn’t a huge fan of, I finally stumbled upon the Village Harvest brand and fell in love! And now it’s seriously the only black rice that I’ll ever buy.
Village Harvest, it turns out, doesn’t just make amazing rice. They’re also a pretty cool company! They import their black rice from small villages all over the world, and they donate 1% of their profits to build schools, educate young students, and buy clothing for kids in the communities where they farm. They also practice sustainable farming practices, which is really important in today’s day and age.
So what did I do with this treasured black rice?? Well, I made a grain bowl, obvs!
And it’s not just any grain bowl. It has so many amazing things in it, including roasted kale (my favorite!), white beans, snap peas, and green onions. And the BEST part (aside from the black rice, of course) is that it’s topped with my cilantro tahini dressing that I just can’t get enough of.
It’s so good!
Bowls like these are perfect for busy weeknight dinners because they only take about 35 minutes to prepare, and that includes cooking the rice! They’re also filling and really satisfying because of all the different stuff going on.
If you are eating this as you full meal, you’ll get 2 pretty large servings out of it (if you eat as much as AJ and I do). If you’re eating is with something else (some sort of protein) or as a lunch, you’ll probably get 3 servings. If you’re feeding a family, feel free to double it – it doesn’t add any time and means you’ll get leftovers!
I really recommend checking out the Village Harvest rice products. You can see if a store near you carries their products by using their product locator. And if you can’t find any near you, you can always order it online!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1 cup uncooked Village Harvest black rice
- 6 oz chopped kale (about enough to fill a 9x13" pan)
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 2 Tbsp olive oil
- 1 can white beans
- 1 1/2 cups chopped snap peas
- 1/2 cup chopped green onions
- cilantro tahini dressing
- freshly cracked black pepper
- Preheat your oven to 400ºF.
- Cook the rice according to package instructions.
- While the rice cooks, mix the spices and salt together in a small bowl. Sprinkle evenly over the kale. Drizzle the olive oil over the kale, then use your hands to massage it in so that the kale is evenly coated. Bake for 15 minutes, tossing once, until just starting to crisp on the edges.
- Drain and rinse the white beans, then pile everything together in large bowls and serve with the cilantro tahini dressing, topped with some freshly cracked black pepper. Enjoy!
Nutrition Info per serving (recipe makes 3):
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