Tropical Grain Bowl with Pan-Seared Avocado & Mango Vinaigrette

Tropical Grain Bowl

with Pan-Seared Avocado & Mango Vinaigrette

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
23g
CARBOHYDRATES
84g
PROTEIN
16g

MAIN INGREDIENTS

  1. ½ cup bulgur wheat
  2. 1 mango
  3. 2 cloves garlic
  4. ½ oz fresh cilantro
  5. 1 tbsp white vinegar
  6. 1 tbsp 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 bulgur wheat
Add ⅔ cup water to a small saucepan and bring to a boil. Add the bulgur, cover, and remove from heat. Allow the bulgur to rest, covered, 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. In large bowl, combine the diced mango, minced garlic, chopped cilantro, white vinegar, agave, 2 tbsp olive oil, and a pinch of salt and pepper. Stir the mango vinaigrette, taste, and adjust seasoning 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 avocados 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 the avocado halves, cut-side down. Cook, undisturbed, until well browned, about 2 to 4 minutes.
5
Serve
Divide the bulgur wheat between large, shallow bowls. Top with the mango kale, and scoop a pan seared avocado into each bowl. Layer on the red cabbage, pumpkin seeds, and pecans. Enjoy!