Yields2 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
Ingredients
1 batch Lime Vinaigrette (link in Chef’s Notes)
½ cup dry organic rice, rinsed (black, brown, red, or wild)
1 cup organic red bell pepper (seeded and diced)
1 cup purple cabbage (shredded)
1 cup organic corn (frozen or BPA-free canned, drained
1 ½ cups lima beans (cooked)
2 cups organic kale (stems removed, leaves only, chopped)
1 ½ tsp chili powder
¼ cup nutritional yeast
⅓ cup green onion (sliced)
⅓ cup cilantro (chopped)
¼ cup raw pumpkin seeds or pepitas
1 avocado (seed removed, cut into cubes)
4 lime wedges
sriracha (optional) or other hot sauce of choice, to taste
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1Make the Lime Vinaigrette and set aside.
2Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer and cook, covered, for 25 minutes.
3Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
6Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7Taste for salt and pepper or more nutritional yeast.
8Top with pumpkin seeds and avocado.
9Divide between two bowls and serve with lime wedges.
10Add sriracha or other hot sauce of choice, if desired, as well as optional salt and pepper.
Chef's Notes
Substitutions
Replace purple cabbage with green cabbage.
In place of kale, use spinach, arugula, chopped romaine lettuce, or your favorite green of choice.
Mix in white beans in place of lima beans, or your favorite bean of choice.
Substitute cilantro with basil, parsley, or dill.
Use sunflower seeds or hemp seeds in place of pumpkin seeds.
Prep Ahead
Prepare the Lime Vinaigrette ahead of time. Store leftovers in the refrigerator in an airtight container or mason jar for 7–10 days.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
1 batch Lime Vinaigrette (link in Chef’s Notes)
½ cup dry organic rice, rinsed (black, brown, red, or wild)
1 cup organic red bell pepper (seeded and diced)
1 cup purple cabbage (shredded)
1 cup organic corn (frozen or BPA-free canned, drained
1 ½ cups lima beans (cooked)
2 cups organic kale (stems removed, leaves only, chopped)
1 ½ tsp chili powder
¼ cup nutritional yeast
⅓ cup green onion (sliced)
⅓ cup cilantro (chopped)
¼ cup raw pumpkin seeds or pepitas
1 avocado (seed removed, cut into cubes)
4 lime wedges
sriracha (optional) or other hot sauce of choice, to taste
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1Make the Lime Vinaigrette and set aside.
2Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer and cook, covered, for 25 minutes.
3Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
6Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7Taste for salt and pepper or more nutritional yeast.
8Top with pumpkin seeds and avocado.
9Divide between two bowls and serve with lime wedges.
10Add sriracha or other hot sauce of choice, if desired, as well as optional salt and pepper.
