Clean, anti-inflammatory breakfast bowls with kale, beer rice and avocado is a nutritious way to kick off the day.
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 5 minutes mins
Preheat the oven to 420 degrees Fahrenheit. Wash and scrub the beet well, pat it dry, then wrap it in foil. Roast for 45 minutes, just until the beet is almost fully roasted.
Remove from the oven and once cool enough to handle, unwrap the beet and chop it into fourths. Place the quartered beet in your food processor and turn it on. Process until beet is reduced to rice-sized pieces. Sprinkle with sea salt and any other seasonings you like, such as ground cumin, curry powder, turmeric, etc.
Heat the olive oil over medium heat in a skillet and add the minced garlic and chopped kale leaves. Saute, stirring occasionally, until kale has wilted and garlic is very fragrant, about 3 to 5 minutes. Sprinkle with sea salt to taste.
Divide the beet rice and sauteed garlic between two bowls. Serve bowls with beet green pesto, or any pesto sauce of choice, along with a hefty portion of avocado and sunnyside up (or poached or fried) eggs.
Serving: 1Serving, Calories: 482kcal, Carbohydrates: 42g, Protein: 17g, Fat: 31g, Fiber: 17g, Sugar: 4g
Course: Lifestyle
Cuisine: American
Keyword: beet rice, beets, healthy dinner recipe, kale bowls, vegetarian bowl recipe
Author: Julia