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Kale, Rice & Lentil Bowl
A nourishing mains recipe featuring Brown Rice (uncooked), Raw Honey, Dijon Mustard. Save it to your collection or download the full recipe card.
Time40 minutes
Method
- Cook the rice according to the package directions.
- Meanwhile, whisk together the honey, dijon mustard, half of the water, and half the salt. Massage the kale with half of this dressing.
- Stir the lentils into the remaining dressing and set aside.
- Heat the remaining water in a pan over medium heat. Cook the onion and bell peppers until soft, adding more water as needed to prevent sticking. Season with the remaining salt.
- Divide the brown rice, kale, sautéed bell peppers, and onions into bowls. Top with the lentils and enjoy!
Recipe notes
Refrigerate in an airtight container for up to four days. One serving equals approximately 1 1/2 to 2 cups. Add lemon juice and/or tamari. Sauté the peppers and onions with oil instead of water. Avocado, sprouts, cucumber, kimchi or sauerkraut.
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