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Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice - Chef Whitney Aronoff | Starseed Kitchen

Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice

  • Author: Chef Whitney Aronoff
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Healthy

Description

The coconut kale is so savory and compliments the pop of color from the turmeric rice. The toasted coconut flakes add texture, and the roasted, salted cashews are savory and filling.


Scale

Ingredients

FOR THE TURMERIC RICE

  • 1 Tbsp Coconut Oil
  • 1/2 yellow onion, small diced
  • 2 teaspoons fresh minced ginger
  • 1 cup Jasmine or brown rice
  • 1 teaspoon ground turmeric powder
  • 1 ¾ cups vegetable broth or bone broth
  • Pinch of sea salt, to taste
  • ½ cup wide coconut flakes (no sugar added)
  • ½ cup roasted and salted cashews  

FOR THE COCONUT KALE


Instructions

  1. Wash rice in a sieve or fine mesh strainer, set aside to drain. Add coconut oil and onion to a small pot, stirring on low heat till onion is becoming translucent, about 5 minutes.
  2. Add rice, ginger and turmeric to pot and toast till almost all the water has evaporated off the rice.
  3. Add broth, pinch of sea salt, and bring to a boil. Place lid on pot, then turn down to a simmer for 20 minutes. Let rice sit for 5 minutes, then fluff with a fork.
  4. While rice is cooking, prepare Coconut Kale.
  5. Toast coconut flakes in a saucepan on high heat, stirring constantly for 2 minutes till lightly browned.
  6. Build your bowl. Adding rice, kale, and topping with toasted coconut and cashews.

Notes

The turmeric flavor is very subtle. You may not taste it at all in this dish. Feel free to double the turmeric to 2 teaspoons if you want more of the anti-inflammatory health benefits.

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