Tropical Grain Bowls
with Pan-Seared Avocado & Mango Vinaigrette
INGREDIENTS
- ½ cup bulgur wheat
- 1 mango, peeled and diced
- 2 garlic cloves, peeled and minced
- ½ oz fresh cilantro, leaves and tender stems roughly chopped
- 1 tbsp white vinegar
- 2 tsp agave
- 6 oz Lacinato kale, destemmed, leaves finely sliced
- 1 avocado, halved (pit removed)
- 2 oz shredded red cabbage
- 2 tbsp pumpkin seeds
- 2 tbsp pecans
- 4 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add ⅔ cup water to a small saucepan and bring to a boil. Add bulgur wheat, cover, and remove from heat. Let bulgur rest until grains are tender, about 10 minutes.
Add mango, garlic, cilantro, white vinegar, agave, 2 tbsp olive oil, and a pinch of salt and pepper to a large bowl, and stir to combine. Taste the mango vinaigrette and add salt as necessary.
Add sliced kale to the bowl with the mango vinaigrette and toss to coat.
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Sprinkle each avocado half with salt. Place avocado halves cut side down in the skillet and let cook, undisturbed, until well browned, 2 to 4 minutes.
Divide the bulgur wheat between bowls. Add marinated kale, red cabbage, pumpkin seeds, and pecans. Top the tropical grain bowls with pan seared avocado. Dig in!
SIMILAR RECIPES
Madras Style Cauliflower with Mango Freekeh & Cilantro Chutney
Roasted Aloo Gobi with Spinach & Cilantro Chutney
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Mezze Bowls with Marinated White Beans & Red Pepper Pesto
