1400 700 vegan tropicalgrainbowl horizontal

Tropical Grain Bowls

with Pan-Seared Avocado & Mango Vinaigrette

dinner

<600 Calories Seasonal Menu Spring Recipes Grain Bowl Quick and Easy Soy-Free Winter Recipes Dinner Summer Recipes
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 nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the bulgur wheat

Add ⅔ cup water to a small saucepan and bring to a boil. Add bulgur wheat, cover, and remove from heat. Allow bulgur to rest until Step 5.

2
Make the mango vinaigrette

Peel the mango, remove the pit, and dice the flesh. Peel and mince the garlic. Pick and roughly chop the 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, drizzle in 2 tbsp olive oil. Taste the mango vinaigrette and add salt as necessary.

3
Marinate the Lacinato kale

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

4
Sear the avocados

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.

5
Serve

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!