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Simple Rice Bowl with Kale, Jalapeño & Radish

A quick and nourishing rice bowl loaded with sautéed kale, crispy toasted pumpkin seeds, and fresh jalapeño and radish — ready in 12 minutes and naturally vegan and gluten-free.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, Lunch
Cuisine: Healthy
Diet: Vegan
Keyword: Gluten-Free, Vegan
Servings: 4
Author: Shelly

Equipment

  • Wok or large skillet
  • Small skillet (for toasting the pumpkin seeds)
  • Garlic press
  • Knife and cutting board
  • Deep plates or bowls (for serving)

Ingredients

  • 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
  • 1-2 tablespoons Olive oil
  • Bragg's amino acids - optional or sea salt

Instructions

  • Cook the rice. While the rice is cooking, chop the kale finely. Put it into a wok or large skillet over high heat and add 2 tablespoons of water. Press in the garlic clove, sprinkle with salt 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 olive oil 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.