Shredded Kale, Almond, & Broccoli Rice Bowl Recipe

Wash, trim, and shred kale

Wash kale thoroughly, remove and discard thick stems, stack leaves, roll tightly and slice across into thin 1/8–1/4-inch ribbons. Measure 4 cups packed.

Chop broccoli

Finely chop broccoli florets by knife or pulse 2 cups florets in a food processor in short bursts until rice-sized pieces form. Avoid over-processing to prevent mushiness.

If using raw brown rice, cook according to package directions and cool slightly so it doesn't wilt the kale (about 2 cups cooked). If using cauliflower rice, either use raw or lightly sauté 1–2 minutes to remove excess moisture.

Grate 1 cup carrot and thinly slice green onion; separate white parts for sautéing and reserve green parts for garnish.

Heat a dry skillet over medium heat. Add 1 cup chopped almonds and toast, stirring frequently, 4–6 minutes until fragrant and lightly browned. Add 2 tablespoons sesame seeds in final 1 minute to toast. Transfer to a bowl to cool.

In a small bowl or jar combine 3 tbsp olive oil, 2 tbsp tamari (or soy sauce), 1 tbsp rice vinegar, 1 tbsp lemon juice, 1 tsp maple syrup, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp toasted sesame oil, 1 tbsp hot water (to loosen), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add another teaspoon of maple or a pinch more salt if needed.

Place shredded kale in a large mixing bowl. Add 1/2 of the prepared dressing (about 2–3 tbsp) and 1/4 tsp salt. Using clean hands, massage the kale for 1–2 minutes until it darkens and softens. This breaks down fibers and mellows bitterness.

Add the cooked rice, chopped broccoli, grated carrot, and white parts of the green onions to the massaged kale. Pour remaining dressing over the mixture. Toss thoroughly until everything is evenly coated. Taste and adjust with more dressing, salt or lemon if desired.

If you prefer a warm bowl, heat a large skillet over medium heat with 1 tsp oil. Add the kale/rice mixture and stir for 2–3 minutes just until warmed through but kale still tender-crisp. This slightly softens broccoli and melds flavors.

Divide the mixture between 4 bowls (servings). Top each bowl with toasted chopped almonds and sesame seeds. Add optional toppings such as sliced avocado, crumbled cheese, or a soft-cooked egg.

Garnish with green parts of the green onions. Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days; store dressing separately if you expect sogginess.