Tropical Grain Bowl with Pan-Seared Avocado & Mango Vinaigrette

Tropical Grain Bowl

with Pan-Seared Avocado & Mango Vinaigrette

dinner

Mexican <600 Calories Dinner Nuts Leafy Greens Hearty Vegetables Fruit Grain Bowl Soy-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
20g
CARBOHYDRATES
79g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup bulgur wheat
  2. 1 mango
  3. 2 garlic cloves
  4. ½ oz fresh cilantro
  5. 1 tbsp white vinegar
  6. 2 tsp agave
  7. 6 oz lacinato kale
  8. 1 avocado
  9. 2 oz shredded red cabbage
  10. 2 tbsp pumpkin seeds
  11. 2 tbsp pecans
  12. 4 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the wheat berries

Add ⅔ cup (1 ⅓ cup) water to a small saucepan and bring to a boil. Add the bulgur, cover, and remove from heat. Allow the bulgur to rest until step 5.

2
Make the mango vinaigrette

Peel the mango, remove the flesh from the pit, and dice. Peel and mince the garlic. Chop the cilantro leaves and stems. In large bowl, combine the diced mango, minced garlic, chopped cilantro, white vinegar, agave, and a pinch of salt and pepper. While whisking, drizzle in 2 tbsp (4 tbsp) olive oil. Taste and adjust the seasoning of the mango vinaigrette with salt.

3
Prepare the kale

Destem the kale and thinly slice the leaves. Add the sliced kale to the bowl with the mango vinaigrette and toss to coat.

4
Sear the avocados

Halve the avocado and remove the pit. Sprinkle each half with a pinch of salt. Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add both avocado halves, cut-side down. Cook, undisturbed, until well browned, about 3 to 4 minutes.

5
Serve

Divide the cooked bulgur wheat between large, shallow bowls. Top with marinated kale, cabbage, pumpkin seeds, and pecans. Scoop out the pan-seared avocados and place on top of the bowls. Drizzle with any remaining mango vinaigrette. Enjoy!