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Brown Rice and Kale Bowl

Prep Time:

Cook Time:



About the Recipe


For the Salad:

  • juice of 1/2 lemon

  • juice of 1/2 orange

  • 1/4 cup olive oil

  • 1/2 garlic clove

  • 1/4 cup fresh parsley

  • 1/8 teaspoon salt (more to taste)

  • 1/21 teaspoons honey

For the Salad:

  • 1/2 tablespoon olive oil (garlic infused is yummy)

  • 1/2 bunch kale (chopped, without stems, to yield about 2 cup)

  • 1 cup cooked brown rice

  • dried cranberries for topping


  1. Pulse all the dressing ingredients in a food processor until smooth.

  2. Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.

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