Garlicky Kale Bowls with Red Beans and Cauliflower Rice

Vegan, garlicky kale bowls with red beans and low-carb cauliflower rice.


So, this garlicky kale.

Is a go-to favorite.

And, actually.

It is an old recipe of mine.

From my blog archives.

I originally posted it in 2014.

And I decided to update it.

Because it’s an under twenty minute kind of meal.

And I really want people to have this in their lives.

And because, it never really got much love.

I’m not sure why, but maybe because the images once looked like this {insert audible gasp}. Or because it’s just kale. And real basic. But that’s what I love about it most. The greens are lightly sautéed with olive oil and garlic. I keep it cooked al dente. You know, cooked just before it’s done. Pliable, but not at all soggy. Juicy, and a deep dark green.

Originally this recipe was tossed with white rice. But here I wanted to keep it low-carb, naturally gluten-free, paleo, all the good things, etc. With cauliflower rice. Cauliflower rice adds texture, phytonutrients and that cruciferous cancer-fighting power. I’ve been eating it a lot lately. In fried rice. And with curry.

This garlicky kale bowl combines together in three steps. Cook the cauliflower rice. Set aside. Sauté the kale. Set aside. Combine the cauliflower rice and kale together with the beans and plate. The next step is up to you. I like to keep mine simple with some herbs and scallions. But, if I were to add anything else it’d be avocado and hot sauce. I like to recommend the same.

Speaking of beautiful, vibrant green things. I’m going to Dublin! I’ve never been before. Have you? If you have drop me a comment below and tell me what I should do. What I should eat. What I should see. I want to know it all.

Print Pin

Garlicky Kale Bowls with Red Beans and Cauliflower Rice

This dish is wonderful out of the pan or the day after. Keep leftovers refrigerated in an airtight container for up to 3 days.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 - 4 bowls

Ingredients

• 1 small head cauliflower {see notes}
• 2 tablespoons olive oil divided
• 6 cups Tuscan kale chopped
• 2 garlic cloves grated or minced
• 1 cup red kidney beans
• pink Himalayan salt to taste
• black pepper to taste
• scallions to garnish
• parsley or cilantro to garnish
• avocado to garnish
• hot sauce to taste

Instructions

• Wash, dry and cut the caulker into florets. In a food processor pulse until riced. 
• Add the cauliflower rice to a pan with 2 tablespoons olive oil and a pinch of salt. Over medium-high heat cook for 3 minutes while stirring occasionally. Scoop the rice into a bowl and set aside. 
• To the pan add the remaining 2 tablespoons olive oil, kale, and garlic. Sauté over medium heat for 3 minutes while stirring occasionally. Then add in the beans, the rice and season with salt and pepper. Stir and cook until thoroughly heated. 
• Portion into bowls and top with scallions, herbs and avocado and hot sauce if you prefer. 

Notes

If you don't want to make your own cauliflower rice, I don't blame you. You can purchase cauliflower rice in the freezer section of your grocer. Trader Joe's carries both a fresh and a frozen version.