Kale and black bean burrito bowls with avocado and feta
Discover a vibrant and nutritious meal with our Kale and Black Bean Burrito Bowls, perfectly enhanced with fresh avocado and crumbled feta. This easy-to-make bowl features a delightful blend of flavors from zesty lime juice, aromatic ground cumin, and a touch of spice from jalapeno and chili powder. Enjoy a wholesome dish packed with protein-rich black beans, nutrient-dense kale, and creamy avocado, all wrapped up with a satisfying tortilla. Perfect for a quick lunch or a light dinner!
- 18 Apr 2024
- Cook time 5 min
- Prep time 5 min
- 2 Servings
- 14 Ingredients
Kale and black bean burrito bowls with avocado and feta are a nutritious and delicious way to enjoy a healthy meal that's packed with flavor and texture. This recipe combines the earthiness of kale, the hearty consistency of black beans, and the creamy goodness of avocado, all topped with tangy feta cheese. It's perfect for a quick lunch or a light dinner.
Ingredients:
Instructions:
- In a mixing bowl, combine the finely chopped kale with 1 tbsp lime juice and a pinch of salt. Massage the kale with your hands until it becomes tender and slightly wilted. This should take approximately 1-2 minutes. Set it aside.
- In a small pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the cooked black beans to the pan along with the ground cumin, chili powder, and a dash of salt. Stir well to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
- Toast or lightly fry the tortilla until it’s crispy. Cut it into strips or small pieces for serving.
- In individual serving bowls, start with a base of the wilted kale.
- Add a generous portion of the seasoned black beans on top of the kale.
- Layer with the chopped onion, jalapeno, and coriander leaves.
- Top the bowls with slices or cubes of avocado.
- Sprinkle the crumbled feta cheese over the top.
- Arrange the toasted tortilla strips around the sides of the bowl for added crunch and texture.
- Serve immediately, enjoying the combination of fresh and vibrant flavors.
Tips:
- Massage the kale with a little bit of olive oil before adding it to the bowl to make it more tender.
- If you prefer a spicier bowl, add more jalapeño pepper or a pinch of cayenne pepper.
- Warm the tortilla in a pan or microwave before cutting it into strips for a softer texture.
- For extra protein, consider adding grilled chicken or tofu to the burrito bowl.
- To enhance the flavor, you can marinate the black beans in lime juice, cumin, and chili powder for a few hours before using them in the recipe.
In just a few easy steps, you’ve created a nutritious and delectable kale and black bean burrito bowl. The mix of flavors from the spicy jalapeño, fresh lime, and creamy avocado, complemented by the rich feta cheese and the nutrient-packed kale, makes for a satisfying meal. Enjoy your homemade burrito bowl knowing it's both delicious and healthy!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 11g | 29% |
| Sugar 1.49g | 1% |
| Fat | |
| Fat 18g | 21% |
| Saturated 3.43g | 11% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 2.20mg | 14% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 44mg | 48% |
| Vitamin E 1.96mg | 13% |
| Vitamin K 150ug | 121% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.62mg | 24% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 650mg | 19% |
| Selenium, Se 4.34ug | 8% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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