Tropical Grain Bowl

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.

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.

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

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.

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!