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–+ servings

Kale Rice Bowl

Hi friends! Welcome back to Haley's Kitchen. If you are scrolling through your feed looking for something that feels a little more substantial than a standard salad but doesn't require the stress of a full-on meal prep session, this Kale Rice Bowl is exactly what you need. I made this on a rainy Tuesday evening when I just needed comfort food that was also good for me, and honestly? It's become my go-to weeknight dinner because it comes together in under 30 minutes using ingredients you likely already have.
I absolutely love how the creamy texture of the brown rice contrasts with the slight chew of the massaged kale—it makes every bite interesting without being complicated. My biggest tip for this recipe is to really massage that kale before tossing it; if you skip this step, your bowl will be stringy and tough, but give it a little squeeze in your hands and it becomes tender and sweet almost instantly.
You can easily swap the tempeh for chickpeas or leftover rotisserie chicken if you aren't into fermented foods, so feel free to customize it to your taste. Let's get cooking!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

The Base
  • 1 cup long-grain brown rice
  • 2 cups vegetable broth or chicken broth if you prefer
  • 1 tablespoon olive oil
  • 1 large head kale about 3-4 cups chopped, stems removed, ribs sliced thinly
The Smoky Tempeh
  • 1 block 14 oz extra-firm tempeh cubed into ½-inch pieces
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 1 Salt and black pepper to taste
The Crunchy & Creamy Toppings
  • 1 avocado sliced thick
  • 0.5 cup edamame shelled and steamed or frozen
  • 0.25 red onion thinly sliced
  • 1 Sesame seeds for garnish
The Drizzle
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 0.5 teaspoon sriracha or chili flakes optional, for heat

Method
 

  1. Cook the Rice: Combine the rinsed brown rice and vegetable broth in a small pot. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 45 minutes. The rice is done when the liquid is absorbed and the grains are tender but not mushy. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.
  2. Prepare the Kale: While the rice cooks, grab your chopped kale. Place the leaves in a large bowl, add 1 teaspoon of olive oil, and use your hands to massage the leaves firmly for about 2 minutes until they darken slightly and become pliable. This is the secret step! If you skip this, your salad will be tough.
  3. Crisp the Tempeh: Heat the remaining olive oil in a large skillet over medium-high heat. Add the cubed tempeh and cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Push the tempeh to the side of the pan, add the minced garlic and spices (paprika, cumin, salt, pepper), and stir to toast for 30 seconds until fragrant.
  4. Mix It All: Once the rice has rested, fluff it well. Add the massaged kale directly on top of the warm rice (the heat will wilt the kale slightly without cooking it too much). Gently fold in the crispy tempeh.
  5. Assemble the Bowls: Divide the rice and kale mixture among serving bowls. Top each bowl generously with sliced avocado, edamame, and red onion. Sprinkle with sesame seeds.
  6. The Drizzle: In a small cup or jar, whisk together the soy sauce (or tamari), maple syrup

Notes

Substitutions: If you don't eat tempeh, chickpeas work wonderfully here. Toss them in the same spices and pan-fry until crispy instead. You can also use quinoa or cauliflower rice if you want to lower the carb count.
Storage: This bowl is best eaten fresh for that perfect avocado texture, but the rice and kale portion will keep in an airtight container in the fridge for up to 3 days. Just know the avocado will turn brown after a day or two, so add that on top right before you eat!
Serving Suggestion: For a little extra protein boost, I love adding a fried egg on top; the runny yolk makes the best sauce for scooping up the rice and kale.

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