1 c brown rice or quinoa
1 bunch curly kale, chopped into small pieces
¼ c lime juice- for kale
2 T olive oil
½ jalapeno, chopped (deseed if you don’t want it as hot)
½ t cumin
¼ t salt
1 avocado, pitted and sliced into chunks
½ c mild salsa
1 lime, juiced- for avocado mix
2 cans black beans, rinsed and drained
3 cloves garlic, minced
¼ t chili powder
¼ t cayenne pepper
cherry tomatoes, sliced
Cook the rice.
Mix the kale, lime juice, olive oil, jalapeno, cumin and salt in a mixing bowl.
Mix the avocado, salsa, lime juice and blend well.
In a sauce pan, warm the beans, olive oil, garlic, chili powder and cayenne pepper.
To serve, spoon equal amounts on to a bowl.
Garnish with tomatoes.