This is not a nosh. This is not a side dish. This is not a cute, little light salad. This is a meal. One of the things that I love about a Salad Bowl is that you can throw in your leftover rice (or another grain) from last night’s dinner…and whatever fruits, vegetables, and legumes that you have on hand to create a delicious, filling meal.
Kale Salad Bowl with Avocado-Lime Cream
1 cup chopped kale
¼ cup brown rice medley (long grain brown rice, black barley, and daikon radish seeds, from Trader Joe’s)
¼ cup chickpeas
1 small roasted sweet potato, chopped
1 small apple, chopped
1 tbsp. sliced almonds
Avocado-lime cream (1/2 avocado, juice of 1 large lime, 1 tbsp. red wine vinegar, 1 tbsp. olive oil, 1 tbsp. maple syrup, 2 tbsp. cilantro)
Add the chopped kale to a bowl. Top the kale with the brown rice, chickpeas, sweet potato, apple, and sliced almonds. Top the salad with the avocado-lime cream or the salad dressing of your choice.