vegetarian | gluten free | dairy free | nut free | vegan

30 minutes or less | batch prep

What You’ll Need:

1 1/2 c uncooked brown rice

1/2 Tbsp sesame oil

pinch sea salt

2 bunches kale, torn from stems into small pieces

1/4 c + 2 Tbsp sesame oil

2 Tbsp Tamari

2 cans chickpeas, drained & rinsed

1 bunch radishes, trimmed & sliced thin

1 1/2 bunches cilantro, chopped

Optional, but highly recommended: Everything Bagel Seasoning OR make your own (recipe below)

Combine rice with 1/2 Tbsp oil & salt in a rice cooker or on the stovetop & cook according to package instructions.

In a large skillet or Wok, saute kale in remaining oil. Depending on how big your pan is, you may have to do this is batches, or add greens to pan as greens cook down and create more space. Stir constantly to prevent burning.

When kale is bright green and smells fab, turn off heat and stir in Tamari.

Divide prepared rice & kale evenly into (4) containers for easy grab & go throughout the week OR into one large serving dish to share.

Add chickpeas, radishes & cilantro. Sprinkle with bagel seasoning and be so happy!

If you are making your own Everything Bagel Seasoning, combine in a small jar:

1 Tbsp sesame seeds

1 Tbsp sea salt

1 Tbsp dried minced garlic

1 Tbsp dried minced onion

1 Tbsp poppy seed

Serves 4.