One of my new fave meal prep dishes right here! I whipped this up this past weekend and will be enjoying throughout the week as a side, on it's own or on top of a salad! It is also great for meal prep and to take in a container on the go. I love the Mediterranean flavors and the mix of kale with grains. Kale is one of my favorite leafy greens - not to mention it is SO good for you (packed with vitamin A, K and C). I enjoy raw kale in salads too, but I think this recipe is amazing for those who want to eat more kale but do not want to eat it raw in a big salad or have trouble digesting it. Cooking it up and throwing it into dishes like this allows you get all the goodness of Kale in a different way. I used Nature's Greens Kale for this recipe. It comes chopped up, triple washed and ready to go! Personally, I find it so much easier to buy it this way.
Ingredients:
Directions:
Bring water to a boil. When boiling, add grain and cook according to directions. I used chickpea based "rice". Orzo or Farro are also great options. Brown rice works too.
When grains are cooking, start preparing the kale. Heat up 2 tbsp of avocado oil in a large pan. Add in kale, mix to coat and cover. The kale will cook and wilt down. Mix with tongs every 2 minutes. It should take 5 - 7 minutes to cook down.
While kale is cooking, chop the sundered tomatoes and drain / rinse the chickpeas. Set aside.
Prepare the dressing by mixing olive oil, balsamic vinegar and spices in a mason jar and shaking.
When grains are ready, drain and rinse in cold water. Let them cool.
Now it is time to combine all ingredients in a large mixing bowl. Toss grains, kale, sun dried tomatoes, goat cheese, garbanzo beans and dressing very well. Serve cold and store in the fridge.
Thank you WP Rawl for sponsoring this recipe. I am honored to work with a brand that helps me and so many others live a healthy lifestyle. WP Rawl has been in business since 1925 producing farm fresh greens!
Ingredients
Directions
Bring water to a boil. When boiling, add grain and cook according to directions. I used chickpea based "rice". Orzo or Farro are also great options. Brown rice works too.
When grains are cooking, start preparing the kale. Heat up 2 tbsp of avocado oil in a large pan. Add in kale, mix to coat and cover. The kale will cook and wilt down. Mix with tongs every 2 minutes. It should take 5 - 7 minutes to cook down.
While kale is cooking, chop the sundered tomatoes and drain / rinse the chickpeas. Set aside.
Prepare the dressing by mixing olive oil, balsamic vinegar and spices in a mason jar and shaking.
When grains are ready, drain and rinse in cold water. Let them cool.
Now it is time to combine all ingredients in a large mixing bowl. Toss grains, kale, sun dried tomatoes, goat cheese, garbanzo beans and dressing very well. Serve cold and store in the fridge.
