Kitchen notes · a little help before you start
Kale and White Bean Power Bowls
Garlicky kale and white beans make a satisfying bowl, with sun dried tomatoes bringing a chewy, savory bite. Walnuts add crunch above the rice, and the vinaigrette has a lively Dijon tang. There's plenty to enjoy as you mix the toppings into each spoonful.
- Prep
- 5 min
- Cook
- 50 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Start the rice first
Begin with the brown rice so the dressing and toppings can be prepared while it cooks.
2. Wilt the kale
Saute the kale only until wilted after the garlic has had its brief cook in oil.
3. Keep dressing separate
Portion the vinaigrette separately from the assembled bowls until after they have been reheated.
Get to know the ingredients
Beans
Rinse and drain the cannellini beans before placing them over the rice and sauteed kale.
Walnuts
Chop the walnuts before assembling so their crunch spreads through the individual bowl toppings.
Feta
Crumble the feta before sprinkling it over the rice bowls with their other toppings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Kale and White Bean Power Bowls
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Dress after warming
Reheat the bowls, drizzle with vinaigrette and stir so the dressing reaches the rice below.
A little more help as you go
Rest the rice covered
Leave the rice covered after turning off the heat, then fluff it just before assembling.
Blend the vinaigrette
Whisk the dressing in a bowl or shake it in a closed jar until combined.
A few questions you might have
When do I add the sun dried tomatoes?
Chop them with the other toppings and add them over the rice, kale and beans.
Are the white beans cooked in the skillet?
No, rinse and drain the canned beans, then add them directly when assembling the bowls.
Does the dressing go on before refrigerating?
Keep it in separate small containers while the bowls refrigerate, then add it after reheating.
Which garlic goes into the kale?
Use minced fresh garlic for the kale; the garlic powder belongs in the vinaigrette.
How should I store the assembled bowls before eating?
Refrigerate the assembled bowls and their separate dressing portions until you are ready to reheat and serve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
