Ingredients
Equipment
Method
- Start by cooking the rice. In a saucepan, bring 400 ml of water to a boil, add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
- Stir in minced garlic and cook for an additional 1 minute, until fragrant.
- Add the diced eggplant to the skillet, cooking for about 8–10 minutes until softened and slightly caramelized.
- Toss in the kale and season with salt, cracked black pepper, smoked paprika, and dill. Cook for another 3–4 minutes, until the kale is tender.
- Gently fold in the cooked black beans, lemon zest, and juice. Allow to cook for 2 more minutes to heat through.
- To serve, layer the rice on plates and top with the black bean-vegetable mix. Garnish with fresh dill, avocado slices, and a dash of hot sauce if desired.
Nutrition
Notes
Feel free to swap out the black beans for chickpeas or lentils if you’d like to switch up the protein source! This dish is ready for creativity, so don’t hesitate to add in your favorite vegetables or extra spices that you love. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat gently on the stove. Enjoy your cooking adventure!