Ingredients:

  1. Brown Rice Layer:
    • 1 cup brown rice
    • 2 cups water
    • Pinch of salt
  2. Steamed Kale Layer:
    • 1 bunch kale, stems removed and chopped
    • Water for steaming
  3. 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
  4. Pickled Cranberries:
    • 1/2 cup fresh cranberries
    • 1/4 cup apple cider vinegar
    • 1/4 cup water
    • 1 tbsp sugar
    • Pinch of salt
  5. Seasoned Pecans:
    • 1/2 cup pecans
    • 1 tbsp olive oil
    • 1 tsp smoked paprika
    • 1/2 tsp salt
    • 1/2 tsp cayenne pepper (optional)
  6. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lemon Vinaigrette Dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  7. 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:

  1. Brown Rice (1/4 cup cooked):
    • Calories: 54
    • Protein: 1.1g
    • Carbs: 11.2g
    • Fat: 0.4g
  2. Steamed Kale (1 cup):
    • Calories: 36
    • Protein: 2.5g
    • Carbs: 7.3g
    • Fat: 0.5g
  3. Roasted Sweet Potatoes and Brussels Sprouts (1/4 of the total):
    • Calories: 100
    • Protein: 2g
    • Carbs: 20g
    • Fat: 5g
  4. Pickled Cranberries (2 tbsp):
    • Calories: 20
    • Protein: 0g
    • Carbs: 5g
    • Fat: 0g
  5. Seasoned Pecans (2 tbsp):
    • Calories: 98
    • Protein: 1.3g
    • Carbs: 2g
    • Fat: 10g
  6. 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!