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Ingredients:
- Brown Rice Layer:
- 1 cup brown rice
- 2 cups water
- Pinch of salt
- Steamed Kale Layer:
- 1 bunch kale, stems removed and chopped
- Water for steaming
- Roasted Sweet Potatoes and Brussels Sprouts Layer:
- 1 medium sweet potato, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Pickled Cranberries:
- 1/2 cup fresh cranberries
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp sugar
- Pinch of salt
- Seasoned Pecans:
- 1/2 cup pecans
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Lemon Vinaigrette Dressing:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Brown Rice:
- Rinse the brown rice under cold water.
- In a medium pot, bring the 2 cups of water to a boil. Add a pinch of salt and the brown rice.
- Reduce the heat to low, cover, and simmer for about 45 minutes or until the water is absorbed and the rice is tender.
- Fluff with a fork and set aside.
- Steamed Kale:
- Bring a pot of water to boil and place a steamer basket over it.
- Add the chopped kale to the steamer basket, cover, and steam for about 5-7 minutes until the kale is tender.
- Remove from heat and set aside.
- Roasted Sweet Potatoes and Brussels Sprouts:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes and halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper.
- Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Remove from the oven and set aside.
- Pickled Cranberries:
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil.
- Add the cranberries, reduce the heat, and simmer for about 5 minutes until the cranberries begin to soften.
- Remove from heat and let them cool in the liquid. Transfer to a jar and refrigerate until ready to use.
- Seasoned Pecans:
- Preheat the oven to 350°F (175°C).
- Toss the pecans with olive oil, smoked paprika, salt, and cayenne pepper (if using).
- Spread them on a baking sheet and toast in the oven for about 10 minutes, shaking the pan halfway through, until fragrant and slightly browned.
- Remove from the oven and let them cool.
- Lemon Vinaigrette Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assembly:
- In each serving bowl, add a layer of brown rice, followed by steamed kale.
- Add a layer of roasted sweet potatoes and Brussels sprouts.
- Top with pickled cranberries and seasoned pecans.
- Drizzle with the lemon vinaigrette dressing.
Nutritional Facts (per serving, assuming recipe serves 4):
Estimation:
- Brown Rice (1/4 cup cooked):
- Calories: 54
- Protein: 1.1g
- Carbs: 11.2g
- Fat: 0.4g
- Steamed Kale (1 cup):
- Calories: 36
- Protein: 2.5g
- Carbs: 7.3g
- Fat: 0.5g
- Roasted Sweet Potatoes and Brussels Sprouts (1/4 of the total):
- Calories: 100
- Protein: 2g
- Carbs: 20g
- Fat: 5g
- Pickled Cranberries (2 tbsp):
- Calories: 20
- Protein: 0g
- Carbs: 5g
- Fat: 0g
- Seasoned Pecans (2 tbsp):
- Calories: 98
- Protein: 1.3g
- Carbs: 2g
- Fat: 10g
- Lemon Vinaigrette Dressing (2 tbsp):
- Calories: 120
- Protein: 0g
- Carbs: 2g
- Fat: 14g
Total per serving:
- Calories: ~428
- Protein: ~6.9g
- Carbs: ~47.5g
- Fat: ~29.9g
Enjoy your warm grain bowl!