Ingredients
- null 6 cups of kale, torn into bite sized pieces with stems removed
- null 2 cups of shredded Brussels sprouts
- null 1 cup RiceSelect® Royal Blend® Rice
- null 1 sweet potato
- null 1/2 cup pecans
- null 1/2 cup pomegranate seeds
- null 1/2 cup dried cranberries
- null 2 small cans of tuna, drained
- null 1 avocado
- null 1/4 cup olive oil
- null 2 Tbsp apple cider vinegar
- null 2 Tbsp lemon juice
- null 1 Tbsp dijon mustard
- null 1 tsp garlic powder
- null 1/2 tsp salt
- null 1/2 tsp black pepper
Instructions
- Pre-heat oven to 425°F. Toss sweet potato with olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway through.
- While the sweet potatoes cook, prepare RiceSelect® Royal Blend Rice according to package directions.
- Mix dressing ingredients together.
- Massage kale with a little olive oil and salt, for about a minute until it's soft and broken down. Set aside.
- Sauté shredded Brussels sprouts with a little olive oil, salt, and pepper. Once cooked, add rice, sweet potatoes, and dried cranberries. Mix it all together.
- Assembly: Divide massaged kale among bowls. Top each with Royal Blend Rice mixture, half a can of tuna, pecans, pomegranate, 1/4 of an avocado, and dressing.
- If meal prepping for later, leave the dressing and avocado separate until ready to eat.