kale and avocado rice bowl recipe

Kale and avocado rice bowl

This is a power house of nutrients that’s ready in a few minutes. The miso rice is also really satisfying which is great if you’re trying to avoid eating half the contents of your snack cupboard over the afternoon!

Read on for ingredients and instructions for our kale and avocado rice bowl.

Serves: 2

Ingredients:

2 portions of Miso rice (see recipe here)

2 Boiled eggs

2 handfuls of Kale

1/2 an Avocado

Chopped Cherry tomatoes

What to prep:

If you don’t already have your miso rice prepped in the fridge (Click here for our tips on how to fill your fridge ready for easy lunches, then you can grab half a cup of whatever rice you have to hand, cook it according to the packet instructions with a dash of soy sauce and some pepper.


Then, when it’s cooked, mix in 1 tsp of miso paste, and 1 tsp of toasted sesame oil.


You can do this in the morning and leave it in the fridge if you like.


When you’re hungry:

Put your eggs on to boil (7 minutes from boiling should be enough)


Warm up your rice either in a pan with some olive oil or in the microwave for a few minutes.


Heat up some olive oil in a frying pan and wilt the kale with some sea salt and pepper


Slice half an avocado, and pop it all on a plate.


Peel the eggs, slice them in half and add them to the plate


Sprinkle over sesame seeds if you fancy it.


Add our simple salsa

If you’ve got a little more time you can make this simple salsa to dial up the flavour of your kale and avocado rice bowl even more!

Mix the following with some salt and pepper:

2 sliced spring onions

Handful of chopped cherry tomatoes

Juice of half a lime

1 tsp chopped coriander