Switch things up with this easy-to-make bowl featuring quick pickles, kale, and coconut rice. Perfect for meal prepping, as this makes six servings. This recipe is very filling and flavorful (a great dinner option), which can be difficult to come by in vegan cooking.
- For the quick pickles:
- 2 Persian cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 2 tablespoons rice vinegar
- For the chickpeas:
- 1 tablespoon vegetable oil (or use coconut oil for added fat burning)
- 5 ounces kale, deveined and chopped
- 2 15 ounce cans chickpeas, rinsed and drained
- 2 cloves garlic, finely chopped
- 6 scallions, white and light green parts, thinly sliced
- 2 to 3 tablespoons soy sauce
- 1 to 2 tablespoons sambal oelek
- 1 tablespoon brown sugar
- For the rice:
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 cups jasmine rice
- zest and juice of 1 lime
- To garnish:
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
To make the quick pickles:
- In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chickpeas.
To make the chickpeas:
- In a large skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and transfer to a medium bowl.
- Add the chickpeas to the same skillet and cook, 8 to 10 minutes.
- Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
To make the rice:
- Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
- Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
- Divide the rice among bowls, followed by the chickpeas and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.
This recipe was released first on the @performance.tempel Instagram story.
Mayo Replacement = Avocado Spread
Avocados are my favorite! I first tried the recipe I’ll be sharing with you when I began weight training for bikini competitions and it has stuck with me since. Tired of only using mustard on my sandwiches, unable to use ranch as a veggie dip, and abstaining from spreading jelly on my breakfast toast put me on the hunt for a delicious substitute. Ta-da, avocado spread walked into my life. There are plenty of other variations on the internet, but I’m going to give you my less than 5 minute avocado spread recipe:
TOOLS & ACCESSORIES
- food processor / blender
- 1 cap full of Extra virgin olive oil
- 2 tsp Worcestershire Sauce ( low sodium)
- 1 medium to large ripened avocado
- 1 1/2 tsp Soy sauce (low sodium)
- Seasonings (dash to your taste liking)
- garlic & herb blend (salt free)
- garlic powder
- freshly squeezed lemon juice
- about 2 tsp
- hot sauce or tabasco sauce (add to your taste liking)
- freshly squeezed lemon juice
WHAT TO DO
1.Pit your avocado
2. Slice up the avocado into smaller pieces ( Work out that wrist! and make it easier on the processor to achieve a smooth consistency)
3. Throw everything ( avocado, seasonings, sauces) into the food processor! It honestly doesn’t matter the order.
4. Blend baby blend! ( or smash and stir viciously with a spoon)