There are just some nights where C and I cannot agree on what to have for dinner. Sometimes he wants pizza and sometimes I want tacos. Sometimes it's burgers. Sometimes there are only enough left overs for one person.
When we can't agree, we usually just agree to disagree and have whatever we want.
There's no room in life to eat something you just don't feel like eating!
To be honest, I get really excited when I get to make a small meal on my own. Because usually it involves scrambled eggs or some meatless veggie dish that C doesn't eat.
This bowl came from one of those nights. I knew I wanted a bowl and I had most of the stuff on hand. This dish is filling too and C would never eat it, so it was all mine! muahahaha.... (that was an evil self laugh like this is a bowl of chocolate ice cream or something)
Plus, I am obsessed with this cilantro avocado sauce and any time I can make it and smother something with it, I get happy. I've topped my burgers, tacos, and even fries with this stuff. If you don't make the bowl, at least make the sauce!
Here we go. I always start by getting your spices and goods out.
We've got salt, cumin, cayenne pepper for some kick, a lime, jalapeno pepper, shallot, chili powder and garlic to start out with.
Add your kale to a good size bowl. Squeeze a lime over the kale, top with the olive oil, chopped jalapeno, cumin, salt and pepper and massage the greens until they are all coated. Get your hands dirty. It's cool.
Then get your toppings ready. Here I've got black beans with a chopped shallot, chopped garlic, and some chili powder next to some brown rice.
And dump 'em in.
Then you top with all any other goodies like chicken, pico, raw onions, or my cilantro avocado sauce (recipe below).
Mix it all together and enjoy!
Kale Black Bean Burrito Bowl
with Cilantro Avocado Yogurt Sauce
Serves 1 // Bowl adapted from Cookie and Kate
1 cup cooked rice (white, jasmine, or brown)
juice from 1/2 lime
1-2 cups of dino kale, washed, de-stemmed and torn into pieces
juice from 1 lime
2 teaspoons olive oil
1/4 jalapeno, finely chopped (seeds optional depending on spice level desired)
1/8 teaspoon cumin
pinch of salt
1 can of black beans, rinsed
1/2 shallot, finely chopped
1 clove of garlic, finely chopped
1/4 teaspoon olive oil
1/4 teaspoon chili powder
1/8-1/4 teaspoon cayenne pepper - optional and add more or less for heat
pinch of salt and sprinkle of black pepper
Avocado Cilantro Sauce
1/4 cup of non-fat Greek yogurt
1/4 of a ripe avocado, diced
1/4-1/2 cup fresh cilantro
generous pinch of salt
Start with cooking your rice according to the package directions. Or try using this method for brown rice. Once the rice is done, mix in the juice from 1/2 lime and salt if needed.
As the rice is cooking, prepare your kale. Rinse and de-stem the kale, then tear the leaves into bite size pieces. Squeeze the lime juice over top and pour on the olive oil. Sprinkle on the chopped jalapeno, cumin, and salt. Then, with your hands, massage the juices, oil, and spices into the kale. Set aside.
Next, prepare your black beans. Open a can of black bean, pour them into a strainer and rinse under cool water. Heat 1/4 teaspoon of oil in a medium sauce pan and add the beans. Then add the chopped shallot and garlic, chili powder, salt and pepper and cook of medium heat until warmed throughout.
In a blender or food processor, combine the yogurt, diced avocado, cilantro and pinch of salt. Blend until smooth. Add more yogurt to thin out if needed.
To make the bowl, top your kale with warm black beans, cooked rice, and yogurt sauce. Add any additional toppings you desire such as chicken, raw onions, tomatoes, or pico.
Here's to agreeing to disagree!