Go Back
–+ servings
Print

Wild Rice Kale Bowl

Prep Time 20 minutes
Servings 2 servings
Calories 487kcal

Ingredients

Dressing

  • 2 Tbsp Ranch dressing
  • 1/2 tsp Sriracha sauce

Salad

  • 1/2 cup Wild rice blend
  • 2 tsp Extra-virgin olive oil
  • 2 cups Tuscan Kale chopped (also known as Lacinato Kale)
  • 6 oz Deli roast beef chopped
  • 2 tbsp Red onion diced small
  • 1/3 cup Carrots shaved
  • 1 tbsp Pine nuts

Pita

  • 1 Pita bread cut into wedges
  • 1 tsp Extra-virgin olive oil
  • 1/4 tsp Lemon Pepper Seasoning
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Drizzle the pita with oil and season with lemon pepper seasoning and a few pinches of salt. Bake in the oven until golden brown and crisp. Then set aside.
  • Cook the rice according to the directions on the package. Once cooked, drain any excess liquid if needed. Season with salt and pepper to taste. Then toss in a bowl with the oil, kale, roast beed, onion, and carrots. Set aside.
  • In a bowl whisk together all of the ingredients for the dressing.
  • Drizzle the dressing over the rice mixture. Garnish with pine nuts. Serve with pita.

Nutrition

Calories: 487kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1156mg | Potassium: 857mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5680IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 2mg