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Rice Bowl with Spinach, Jalapeño and Radish

Cook Time12 mins
Course: Breakfast, Lunch
Cuisine: Healthy
Keyword: Gluten-Free, Vegan
Author: Shelly


  • 2 cups cooked basmati rice
  • 8-10 kale leaves - spine removed (or handful spinach)
  • 4 tablespoons pumpkin seeds - pepitas
  • 1 jalapeño
  • 2 - 4 small radishes
  • 1 garlic clove
  • Olive oil
  • Bragg's amino acids - optional or sea salt


  • Cook the rice. While the rice is cooking, rinse the kale and chop it finely. Put it into a wok or large skillet over high heat and add 2 tablespoons of water. Press in the garlic clove, sprinkle a little bit of salty and cook for 5 minutes.
  • Toast the pumpkin seeds in a skillet over medium heat for 2-4 minutes.
  • Cut the jalapeño lengthwise, remove the seeds and the stem, and slice it as thinly as possible, and set aside.Slice the radishes into thin rounds and set aside.
  • Add a splash of olive and cooked rice into the skillet with 1 tablespoon of Bragg's amino acid and toss. Remove from the heat and serve in deep plates or bowls. Top with jalapeños, toasted pumpkin seeds and radishes, and hot sauce, harissa or sriracha, if you like spicy.