Hippie Bowls
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Hippie Bowls
Hippie Bowls
1 cup long grain brown rice
2 cups water
1 tbsp. Sunnyside Farms Butter
1 (15- oz.) can Raley's Garbanzo Beans, rinsed and drained
4 tbsp. Raley's Olive Oil, divided
1 tsp. Raley's Spanish Paprika Sea Salt
8 cups torn curly kale
2 cups peeled, shredded carrots
2 cups peeled, shredded beets
1/2 red onion, thinly sliced
1/4 cup roasted, salted pumpkin seed kernels (in our bulk bins)
1 cup prepared hummus

Prep: 20 minutes, Cook: 30 minutes, Serves: 4

1. Cook rice according to package directions with water and butter; keep warm.

2. While rice is cooking, pat beans dry. Cook in 2 tbsp. hot oil over medium-high heat for about 5 minutes or until golden and crisp; stirring frequently. Drain on paper towels and sprinkle with paprika sea salt.

3. To assemble bowls, place equal amounts of warm rice into 4 bowls and top with kale and vegetables. Sprinkle with pumpkin seeds and serve with spoonfuls of hummus.

Nutritional Information:
604 calories, 15 g protein, 28 g total fat (5 g sat.), 75 g carbohydrate, 12 g fiber, 12 g sugar, 8 mg cholesterol, 1276 mg sodium, 16 points