Tropical Grain Bowls

Add ⅔ cup water to a small saucepan and bring to a boil. Add bulgur wheat, cover, and remove from heat to rest until grains are tender, about 10 minutes.

Peel the mango, remove the seed, and dice the flesh. Peel and mince the garlic. Pick and roughly chop cilantro leaves. Add diced mango, minced garlic, chopped cilantro, white vinegar, agave, and a pinch of salt and pepper to a large bowl, and whisk. While whisking, slowly add 2 tbsp olive oil. Taste the mango vinaigrette and add salt as necessary.

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

Halve the avocado, remove the pit, and sprinkle each half with salt. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add avocado halves cut-side down and let cook, undisturbed, until well browned, 2 to 4 minutes.

Divide the cooked bulgur wheat between large bowls. Top with marinated Lacinato kale, red cabbage, pumpkin seeds, and pecans. Finish the tropical grain bowls with pan seared avocado and any remaining mango vinaigrette. Dig in!