It’s full on holiday season, which means food is everywhere; Thanksgiving leftovers all weekend, treats in the office, buffets at holiday parties (mine had a candy bar, ice cream bar and cupcake station), wine at countless happy hours. It’s all so overwhelmingly bad for you (sugary, fattening, delicious), so when I’m weeknight cooking this time of year, I crave simple, healthy meals. I love the idea of one bowl dinners – I’ve been making things like pork and butternut squash stew and quick pho – and this simple garlic ginger kale bowl couldn’t be easier to throw together after work.
Simply chop up some garlic and ginger, stir-fry with some ground meat or a can of beans, add kale and voila; flavorful, healthy comforting garlic ginger kale bowl. The most complicated aspect of this dish is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes), but any grain like brown rice or quinoa would work well. I just like the idea of putting vegetables on vegetables.
WHY IT’S HEALTHY// Garlic ginger kale bowls are gluten free, dairy free and have vegan and paleo options. Cauliflower rice extremely healthy and also is paleo, vegan and gluten free. Cauliflower is relatively low in carbohydrates and high in glucosinolates, compounds containing sulfer, that may help lower the risk of cancer. Cauliflower is also high in Vitamin C, which your body needs to produce collagen (think healthy skin, teeth and bones). Cauliflower also adds vitamin K to your diet, an essential vitamin. Ginger root is a digestive stimulant and helps with blood circulation and garlic is anti-inflammatory, perfect to keep those fall and winter germs at bay. Kale is extremely nutrient dense, filled with fiber, vitamin A, C, K and folate. It also helps combat inflammation. //
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 2 tablespoons chopped peeled fresh ginger
- 1 pound ground meat (turkey, chicken or pork would be best) or 1 15 oz can of chickpeas, drained
- 1 pound kale (2 bunches), stemmed and leaves torn into large pieces
- 2 tablespoons Asian fish sauce or gluten-free soy sauce or coconut aminos
- 1 cup mixed chopped basil and cilantro
- salt and pepper to taste
- Preheat the oven to 425 degrees Fahrenheit.
- Make the cauliflower rice: coarsely chop the cauliflower florets (some of the stem is fine) and place in a food processor. Process until the texture and consistency of rice. You may need to do this in two batches.
- Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through.
- Remove from oven and set aside.
- In a large nonstick skillet, heat the olive oil oil. Add the garlic, ginger and ground meat (or drained beans) and cook over moderate heat, stirring, until the meat (if using) is just cooked through, about 5 minutes.
- In batches, add the kale and stir-fry until tender, about 8 minutes. Stir in the fish sauce (or soy sauce/coconut aminos), herbs and season with salt and pepper to taste
- Serve with cauliflower rice, chopped roasted nuts and Sriracha.