Ingredients
Turmeric Rice
- 1 tsp olive oil, vegetable broth, or water for cooking
- 2 cloves garlic, minced
- 2" piece fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1 cup white rice
- 1 3/4 cup water
- 2 limes, zested and juiced
- 2 small carrots, finely shredded
- 1 medium english cucumber, finely chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup cilantro leaves, chopped
Caribbean Red Beans
- 14 oz canned red kidney beans
- 1 tsp jerk seasoning
- 1 tsp coconut aminos or gluten free soy sauce
Massaged Kale
- 1 bunch lacinato kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp cold pressed olive oil
Method
- Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, add the beans to a small saucepan with jerk seasoning and aminos. Bring to a gentle simmer and cook for 4-5 minutes until heated through.
- Prepare your kale by adding it to a large mixing bowl and drizzling with lemon juice and olive oil. Use your hands to massage the kale for 15-30 seconds until tender. Divide between 4 serving bowls.
- Once the rice is ready, stir in the carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes until heated through and carrots have softened.
- Top kale with rice and beans. Garnish with additional cilantro and hot sauce if desired.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.