It’s a fiesta over here!
I know kale always gets the short end of the stick in the “food” world. First, she was a garnish. Then, she was the ridicule of health food world. BUT, y’all, if you think you don’t like kale salads, then you haven’t LIVED until you tried marinating it in lime juice and lots of spice.
Trust me… I will convert you. That didn’t sound sketchy at all.
Whenever I create recipes, there’s always a moment where I think this is going to look silly. A burrito bowl. Sarah.. we know how to make a burrito bowl. It wasn’t even the least bit pretty either, so no way was I sharing…These were my thoughts as I was making the dish.
These are often my thoughts when I’m feeling uninspired in the kitchen…aka when my mind goes to negative places. But then throw some heat, lime, and tomatoes in it and BOOM we are in business. These are my favorite times developing recipes. When I just feel inspired to whip up something delicious like this
A spicy, limey, delicious dinner that can ALSO be made into lunch in a jiffy? Ya know I’m totally here for it. Major bonus? This vegan dinner is made in just about 30 minutes, using simple summertime ingredients. Perfect summer dinner for any night of the week.
First, you make the kale, a lime-y, cumin-y delicious concoction that you massage to make super tender and delicious. The flavors work so well with the other components and won’t wilt like boring old lettuce. Plus, it makes it perfect for meal prep.
Next, make the beans. I made a rift on my black bean recipe and use canned beans to make this super quick. Of course feel free to make your own from scratch (might I suggest an Instant Pot?).
Finally, all you need to do is the assembly. I love topping these with pickled onions, cherry tomatoes, and PLENTY of salsa. Seriously this makes for the best meal prep too! Any meal that doesn’t involve me being in the kitchen for hours, amiright?
Yields 4 bowls
25 minPrep Time
15 minCook Time
40 minTotal Time
4.7 based on 3 review(s)
- 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
- ¼ cup lime juice
- 2 tablespoons olive oil
- ½ jalapeño, seeded and finely chopped
- ½ teaspoon cumin
- ¼ teaspoon salt
- 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
- 1/2 tablespoon coconut oil
- 1/4 cup chopped red onion
- 3 cloves garlic, pressed or minced
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 cups cooked brown rice (or cauliflower rice, or a blend!)
- cherry tomatoes, sliced into rounds
Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl, "massaging" it into the dressing. Allow to sit for at least 15-20 minutes, to wilt
While the kale is sitting, warm coconut oil in a small pot over medium-low heat. Sauté the onion and garlic until fragrant, then add the beans, cumin, and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry, mix in a little splash of water.
To serve, in bowls, add (cauliflower) rice, beans and kale salad into a bowl along with a couple spoonfuls of salsa, if desired. Garnish with chopped cherry tomatoes and chopped cilantro. EAT