I interrupt all things pumpkin and apple to bring you this kale and black bean bowl of goodness. I promise I’ll get back to the pumpkin/apple thing soon, so stay tuned.
For now, I’d like to talk about a running joke in my house.
Many times I’ve sat down to the dinner table and said, “wow, this is the best___ I’ve ever made!” When I say that, my kids immediately look towards my husband and they all break out into laughter. Not because they don’t think it’s good, but because I say it about almost everything I make. I don’t really think that highly of my cooking skills, I just tend to exaggerate a bit (and maybe, I’m slightly senile as well)!!
All kidding aside, I do believe that enthusiasm and an appreciation for good, quality food is the foundation of a healthy lifestyle. Without that love and appreciation, it becomes difficult to make smart choices about what goes on your plate and ultimately in your body.
You don’t have to be a five star chef to feel proud of a home cooked meal. Great tasting, healthy, quality food is synonymous with whole, fresh ingredients cooked with love right in your own kitchen.
Speaking of smart choices and great tasting food… [enter center stage] this kale and black bean rice bowl.
I think it satisfies all the senses with it’s gorgeous color, textures and spices. From the grainy texture of the rice, to the soft creaminess of the black beans and feta to the silkiness of the poached egg… oh boy! Heaven! Add in the spicy kick of the salsa verde and you’ve got one special treat awaiting you. Make it for breakfast, lunch or dinner!
By the way… did I mention this is the best kale and black bean rice bowl I’ve ever made?? Oh, I didn’t think so.
*Making a poached egg is not as difficult as many think it is. Below I share my method for poaching, but you could also fry an egg (leaving it slightly runny) as an alternative.
- 1 cup uncooked brown rice
- ½ cup black beans
- 2 large eggs
- 2 cups packed baby kale
- handful cilantro chopped
- 3 oz. crumbled feta cheese
- 3-4 tbsp jarred salsa verde
- Cook the rice according to package instructions.
- Immediately when rice is done toss the kale right to the pot and gently combine. This will slightly cook and wilt down the kale. Divide mixture into 2 serving bowls.
- Fill a small saucepan of water about 2 inches high and bring to a very gentle boil. Crack each egg into a tea cup and gently slide the egg one at a time into the water. Cook for about 2 minutes. With a slotted spatula remove the eggs one at a time and slide them onto each rice bowl.
- Top with each bowl with feta, salsa verde, and cilantro.