At the start of quarantine, many of us indulged in comforting carbs and baked delights. It was a time when cozy meals were necessary, and baking became a joyful distraction. I found myself making everything from banana bread to perfecting my sourdough starter, and stashing cookie dough in the freezer for a sweet treat later.
While my sweet tooth thrived on all those rich carbohydrates, I also started craving nutritious meals filled with fresh veggies and bright flavors that not only satisfied my hunger but made me feel energized.
With current shopping restrictions, my usual grocery stops have turned into weekly curbside pickups. This shift has pushed me to be strategic with my groceries, stretching out my fresh produce. From careful ingredient planning emerged this herby kale rice bowl.
To make the most of my produce, I've started prepping ingredients creatively. For example, I blend fresh herbs and blanched kale with olive oil and freeze them in ice cube trays. Pickling veggies not only extends their shelf life but also adds flavor and crunch to my meals.
After cooking a batch of rice over the weekend, I wanted to revitalize the leftovers. Inspired by a kale sauce from Joshua McFadden, I blended some thawed herb and kale cubes with olive oil. Instead of pasta, I coated my leftover rice with this vibrant sauce. It transformed the rice into something magical, serving as a cozy, healthy base for various toppings.
You can personalize this bowl however you like. I enjoy adding pickled veggies, crunchy cucumbers, sliced avocado, or a fried egg. On other occasions, I toss in crispy tofu, fresh greens, or roasted vegetables. It's about enjoying nourishing ingredients that make you feel good.
And if you finish off your meal with a chocolate chip cookie or two, that's a lovely bonus.
Categories
Ingredients
for the kale cubes -
- 1 bunch kale, chopped
- olive oil
for the herb cubes -
- several bunches of fresh herbs such as dill, parsley, or green onions
- olive oil
for assembly -
- 2 cups cooked rice
- 1/4 cup olive oil, adjust as needed
- salt to taste
- your choice of toppings - pickled veggies, roasted vegetables, eggs, etc.
Instructions
- For kale cubes, boil a medium pot of water. Blanch the chopped kale for about 2 - 3 minutes until bright green. Transfer to ice water to halt cooking, then drain and dry on a towel. Pack the cooled kale into ice cube trays, top with olive oil, and freeze until solid. Store in Tupperware once frozen.
- To make herb cubes, finely chop any fresh herbs you have. Fill ice cube trays with the chopped herbs and add olive oil before freezing. Once solid, transfer to Tupperware.
- To assemble, take 3 - 4 kale and 3 - 4 herb cubes from the freezer and thaw in a bowl. Blend the thawed greens in a small blender or food processor, drizzling in olive oil until you reach the desired consistency. Season to taste.
- Mix the warm rice with the kale herb sauce and top with your favorite ingredients. Enjoy!
