Kale, Beet and Avocado Bowl topped with Pistachio Nuts




A recent study revealed that a helping of avocado, a healthy fat, may tame hunger (FASEB Journal). This recipe includes avocado plus it's packed with lots of protein to help you feel satisfied ;o)


Serves 4 small or 2 large bowls

Ingredients:
  • 1/2 cup dry brown rice
  • 4 small beets (or about 1 cup), scrubbed, trimmed and cut in half
  • 1 cup frozen edamame, prepared based on package instructions
  • 6 cups baby kale, torn into small pieces
  • 1 15-ounce can low sodium black beans, rinsed and drained
  • 1 avocado, cubed
  • 1/2 cup pistachio nuts, shelled
  • Salt and pepper to taste
  • Any Vinaigrette Salad Dressing (or see Light Vinaigrette Dressing recipe below)
Directions: 
  1. Prepare brown rice, per package instructions.
  2. Fill saucepan with enough water to cover beets and bring to a boil over high heat. Add beets; after water regains a full boil, reduce heat to medium. Cook about 20 minutes, or until tender. Drain and set aside until cooled; cut into small cubes.
  3. Cook frozen edamame, per package instructions.
  4. Place kale in large bowl and toss with balsamic dressing. Add rice, beets, edamame, and black beans and stir with wooden spoon until fully incorporated. 
  5. Prepare Bowls: Place kale mixture evenly among bowls. Top with avocado and sprinkle with pistachio nuts.  Season with salt and pepper, if desired.

Light Vinaigrette Dressing 

Ingredients:
  • 1/4 cup olive oil
  • 1 clove of garlic, minced
  • 1 tablespoon rice vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoons raw honey
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to taste 
Directions:

Combine all dressing ingredients in a jar; cover and shake for a few minutes. 

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