Kale and Bean Rice Bowls
Honeydew Melon
Ingredients
- 1½ cups long-grain brown rice, rinsed
- 1 cup sliced almonds
- 1 onion, chopped
- 1 large carrot, sliced
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can light kidney beans, drained and rinsed
- 1 bunch kale, stemmed and chopped
- 1 cup vegan citrus vinaigrette
Instructions
- Cook rice according to package directions. Toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant.
- Meanwhile, cook onion, carrot, and broccoli in hot oil in a large skillet over medium-high heat 5 minutes. Stir in beans and kale, and cook, stirring often, until kale is wilted.
- Stir together rice, vegetable mixture, and vinaigrette in a large bowl. Season with salt and pepper to taste. Sprinkle with nuts.
Side Dish Ingredients
- 1 honeydew melon, seeded and sliced
Side Dish Instructions
- Chill melon slices until ready to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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