Ingredients
Black Beans
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 onion purple; finely diced
- 1 15 oz. can black beans rinsed
- 1/4 cup water
- 1 tsp cumin
- 2 tsp chili powder
- 1/4 tsp salt
- 1 tsp sriracha
Kale
- 4 cups kale deboned
- 2 tbsps olive oil extra virgin
- 1 tbsp garlic powder
- salt and pepper to taste
Eggs
- 4 large eggs
- salt and pepper to taste
- cooking spray olive oil
Brown Rice
- 1 cup rice, short grain brown
- 2 cups water
Toppings
- pumpkin seeds
Tahini Dressing
- 3 1/2 tbsp tahini
- 2 1/2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic
Instructions
Black Beans
- Heat olive oil and garlic in a skillet on medium/high heat. Then, add in diced onion and sauté until translucent. Add in the rest of the ingredients and let simmer for about 5 minutes, stirring often.
Kale
- Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.
Eggs
- Generously spray a skillet with olive oil cooking spray. Turn to medium/high heat. Crack egg onto skillet and let cook for 1-2 minutes or until the egg white begins to turn solid. Cover and continue cooking until the egg is no longer runny. Season with salt and pepper.
Brown Rice
- Bring brown rice and water to a rolling boil. Turn heat to low, cover, and let simmer for 30-40 minutes or until the water has absorbed and the rice is fluffy.
Dressing
- Mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.
Toppings
- Top with tahini dressing, sriracha, and pumpkin seeds.