FENNEL, KALE & ORANGE BOWL

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FENNEL KALE & ORANGE BOWL

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 cup BLACK RICE (cooked)
• 1/2 FENNEL BULB (mandolin sliced)
• 4 KALE LEAVES (julienne= thin slices)
• 1 ORANGE (segments)
• 1 SPRING ONION
• 2 Tbsp ALMONDS (shaved)
• 1 DATE (chopped)

MAPLE MUSTARD VINAIGRETTE

• 2 tbsp OLIVE OIL
• 1/2 Tbsp APPLE CIDER VINEGAR
• 1/2 tsp DIJON MUSTARD
• 1/2 tsp GARLIC POWDER
• 1/2 tsp MAPLE SYRUP
• 1 Tbsp WATER

Instructions

1. While the rice is cooking, prepare all the other ingredients: mandolin slice the fennel, roll and slice the kale, chop the date and spring onion, and create orange segments by removing the peel and with a knife, cutting out segments of the orange.
2. combine all vinaigrette ingredients in a glass container with lid and shake vigorously.
3. place the rice at the bottom and all other ingredients . add a drizzle of the dressing and combine before serving!

Nutrition Facts

Calories

462.23

Fat (grams)

22.31 g

Sat. Fat (grams)

2.86 g

Carbs (grams)

59.84 g

Fiber (grams)

11.49 g

Net carbs

48.32 g

Sugar (grams)

13.63 g

Protein (grams)

10.84 g

Sodium (milligrams)

110.42 mg

Cholesterol (grams)

0 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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