Kale rice bowls are the perfect weeknight dinner when you want a healthy and easy meal!Jump to Recipe
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Is it just me, or is it harder to eat healthy in the winter? I’m craving hearty, rich food that warms me up from the inside. Usually, that means if I haven’t thought through dinner plans, I load up on heavy options.
So kale rice bowls have the perfect antidote to eating well when hangry! It’s easy to make, most of the ingredients are already on hand, and you don’t have to defrost anything in advance.
They’re filling and hearty and packed with flavor. The egg yolk gives it a richness that feels more decadent than it actually is.
It’s also just enough cooking: not so much that I can’t handle it while hungry, but enough for it to feel a little therapeutic when the day’s been long.
I positively load it with garlic – it’s the perfect flavor balance for kale! I also add sliced onions most of the time, but if I’m already hangry when we start, skip it. Or, add a scoop of caramelized onions for a sweeter take.
Kale rice bowls are great as is, but if you want to get a little saucy it’s the perfect blank slate. A bit of teriyaki is amazing, or soy sauce. You could throw a bit of mustard in with the kale for a zing, or go the pesto route. My husband’s favorite is adding sriracha on top! The possibilities are endless.
I treat this dish as a cold-weather dinner, but only because in Italy it’s tough to find kale in the summer months. Really, it’s a great option year-round!
Kale Rice Bowls
- 1 cup rice cooked
- 1 medium onion
- 1 bunch kale
- ½ cup water
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- salt & pepper to taste
- 2 eggs
- everything bagel seasoning to taste
- If you haven't already, cook the rice according to package instructions.
- Meanwhile, strip the kale off its stems and chop into rough strips. Separately, slice the onion and mince the garlic.
- Heat 2 tbsp of oil in a skillet. Once it's hot, add the onions and cook for 5 minutes on medium heat, stirring occasionally.
- When the onions are starting to soften, add the chopped kale and ½ cup of water to the pan and cover. Allow it to steam until the kale is cooked down, 6-8 minutes. Stir once and add more water if it cooks dry.
- When the kale looks significantly smaller in amount and has darkened in color, remove the lid. Push the kale to the edges of the pan, creating a small open circle in the center. Add another tablespoon of olive oil and then the garlic. Cook until fragrant, about one minute.
- Mix the garlic into the veggies and remove from heat. In a small pan, fry two eggs over easy.
- Make your plates: fill the bottom of the bowl with rice, then add the kale mixture and eggs. Top with another drizzle of olive oil and everything bagel seasoning!
That’s it for an easy dinner option in 15 minutes! I eat kale rice bowls at least weekly in the cold weather months.