Garlic ginger kale bowls are a simple, healthy and satisfying meal; garlicky kale on top of cauliflower rice with ground meat or beans, roasted nuts and Sriracha. Gluten free and paleo with a vegan option.
- 1 large head of cauliflower
- 2 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 2 tbsp chopped peeled fresh ginger
- 1 pound ground meat (turkey, chicken or pork would be best) or 1 15 oz can of chickpeas, drained
- 1 pound kale (2 bunches), stemmed and leaves torn into large pieces
- 2 tbsp Asian fish sauce or gluten-free soy sauce or coconut aminos
- 1 cup mixed chopped basil and cilantro
- salt and pepper to taste
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Preheat the oven to 425⁰ Fahrenheit
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Make the cauliflower rice: coarsely chop the cauliflower florets (some of the stem is fine) and place in a food processor. Process until the texture and consistency of rice. You may need to do this in two batches.
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Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through.
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Remove from oven and set aside.
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In a large nonstick skillet, heat the olive oil oil. Add the garlic, ginger and ground meat (or drained beans) and cook over moderate heat, stirring, until the meat (if using) is just cooked through, about 5 minutes.
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In batches, add the kale and stir-fry until tender, about 8 minutes. Stir in the fish sauce (or soy sauce/coconut aminos), herbs and season with salt and pepper to taste.
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Serve with cauliflower rice, chopped roasted nuts and Sriracha.
source : http://ourfourforks.com/ginger-kale
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