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Round dinner plate with an earth bowl of rice, kale, watercress, steamed red beets, mushrooms and a green salad dressing on the side in a white square bowl.

Earth Bowl

balsamic marinated beets, mushrooms, kale

STARS

Experience the bountiful nutrition of this wholesome vegetarian bowl. Roasted portobello mushrooms provide wonderful texture to a colorful, herbaceous combination of beets, pea shoots, wild rice, steamed kale. Kale pesto enlivens this grain bowl.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Kale and Wild Rice Mix

  • ¾ cup wild rice 
  • ¾ teaspoon extra-virgin olive oil
  • ½ teaspoon salt
  • 2 cups shredded kale

Beets

  • ½ pound red beets, cubed (2-3 medium)
  • 1 shallot, diced
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste

Mushrooms

  • 1 pound portobello mushrooms, de-stemmed chopped (4½ cups)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • Pinch black pepper

Kale Pesto 

  • 1 small clove garlic
  • ⅛ teaspoon chile flakes
  • 4 teaspoons pine nuts
  • ¼ cup grated pecorino romano cheese
  • ¼ teaspoon lemon zest
  • 1 cup chopped black dino kale
  • 2 tablespoons water
  • ¼ cup extra-virgin olive oil, or more as needed
  • Salt and pepper to taste

Garnish 

  • 1 cup pea sprouts 
  • 2 lemons, cut in wedges
Directions
1
Preheat the oven to 425°F.
2
Cook the wild rice according to package instructions. Stir in the olive oil and salt after cooking. 
3
Meanwhile, toss the chopped mushrooms with the oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until softened.  
4
Steam the beets in a steamer basket in a large pot over 2 inches of simmering water for 7 to 10 minutes. Save the steaming set-up for the kale. When the beets are done, toss them in a bowl with the shallot, balsamic vinegar, salt and pepper.  
5
Add the kale to the steamer basket and cook until bright green and wilted. Once the wild rice blend is done, toss with the steamed kale in the pot.
6
To make the pesto, add all the ingredients except the oil, water, salt, and pepper to a blender or food processor.  You may also use an immersion blender. Process until finely minced.  Slowly drizzle in the oil and water as you continue to blend until you reach a smooth consistency.  It is important that you not add the oil and water all at once. Season with salt and pepper.  
7
Divide the wild rice and kale between bowls, top with balsamic marinated beets and roasted mushrooms. Garnish with pea sprouts, lemon wedges, and kale pesto. 

Earth Bowl

balsamic marinated beets, mushrooms, kale

STARS

Experience the bountiful nutrition of this wholesome vegetarian bowl. Roasted portobello mushrooms provide wonderful texture to a colorful, herbaceous combination of beets, pea shoots, wild rice, steamed kale. Kale pesto enlivens this grain bowl.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Kale and Wild Rice Mix

  • ¾ cup wild rice 
  • ¾ teaspoon extra-virgin olive oil
  • ½ teaspoon salt
  • 2 cups shredded kale

Beets

  • ½ pound red beets, cubed (2-3 medium)
  • 1 shallot, diced
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste

Mushrooms

  • 1 pound portobello mushrooms, de-stemmed chopped (4½ cups)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • Pinch black pepper

Kale Pesto 

  • 1 small clove garlic
  • ⅛ teaspoon chile flakes
  • 4 teaspoons pine nuts
  • ¼ cup grated pecorino romano cheese
  • ¼ teaspoon lemon zest
  • 1 cup chopped black dino kale
  • 2 tablespoons water
  • ¼ cup extra-virgin olive oil, or more as needed
  • Salt and pepper to taste

Garnish 

  • 1 cup pea sprouts 
  • 2 lemons, cut in wedges

Directions

1
Preheat the oven to 425°F.
2
Cook the wild rice according to package instructions. Stir in the olive oil and salt after cooking. 
3
Meanwhile, toss the chopped mushrooms with the oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until softened.  
4
Steam the beets in a steamer basket in a large pot over 2 inches of simmering water for 7 to 10 minutes. Save the steaming set-up for the kale. When the beets are done, toss them in a bowl with the shallot, balsamic vinegar, salt and pepper.  
5
Add the kale to the steamer basket and cook until bright green and wilted. Once the wild rice blend is done, toss with the steamed kale in the pot.
6
To make the pesto, add all the ingredients except the oil, water, salt, and pepper to a blender or food processor.  You may also use an immersion blender. Process until finely minced.  Slowly drizzle in the oil and water as you continue to blend until you reach a smooth consistency.  It is important that you not add the oil and water all at once. Season with salt and pepper.  
7
Divide the wild rice and kale between bowls, top with balsamic marinated beets and roasted mushrooms. Garnish with pea sprouts, lemon wedges, and kale pesto.