Servings:
Ingredients
- 1 tsp coconut oil or water if oil free
- 2 cloves garlic minced
- 2 TBSP fresh ginger minced
- 1 tsp cumin seed
- 1 tsp turmeric
- 1/2 tsp salt
- 1 C white rice
- 1 3/4 C water
- 2 limes zested and juiced
- 2 carrots shredded
- 1 cucumber finely chopped
- 1/4 C unsweetened shredded coconut
- 1/3 C unsweetened dried cranberries
- 1/2 C almonds sliced, toaster
- 1/2 C cilantro finely chopped
- 1 14oz can red kidney beans
- 1 tsp jerk seasoning
- 1 tsp liquid aminos or soy sauce
- 1 bunch lacinto kale chopped and massaged for 30 seconds with juice of 1 lemon + 1 tsp EVOO
- hot sauce
Instructions
- Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, prepare kale and add beans to a small saucepan with jerk seasoning and aminos. Heat until warm.
- Once rice is ready, stir in carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes:
- Add all ingredients to bowls with optional hot sauce.
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