BEANS AND KALE RECIPES
BURRITO BOWL WITH CHIPOTLE BLACK BEANS RECIPE | BBC GOOD FOOD
This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Provided by Jennifer Joyce
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
- Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
Nutrition Facts : Calories 573 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 15 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.8 milligram of sodium
BURRITO BOWL WITH CHIPOTLE BLACK BEANS RECIPE | BBC GOOD FOOD
This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Provided by Jennifer Joyce
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
- Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
Nutrition Facts : Calories 573 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 15 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.8 milligram of sodium
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LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 412 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 412 per serving
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
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I threw together this recipe to give some color to the dinner plate. I knew all my relatives liked green beans, so I added onion, bacon, toasted sesame seeds and a little vinegar for a nice tang. —Karen Darrell, Wood River, Illinois
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Reviews 4.9
Total Time 25 minutes
Category Side Dishes
Calories 84 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Side Dishes
Calories 84 calories per serving
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off all but 1 tablespoon drippings. Saute onion in drippings until tender. Stir in vinegar, salt and pepper., Meanwhile, place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 4-7 minutes; drain., Place beans in a large bowl; toss with bacon and onion mixture. Sprinkle with sesame seeds.
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