Super Comida Salad with Hemp Seeds (NF)

Recipe
Nutrition
My Notes

This salad knows how to pack in the power. Filled with vibrant kale, fresh blackberries, protein-rich pumpkin seeds and crunchy sprouts every bite of this dish is beautifully nutritious and uniquely delicious!

2819 people are cooking this
76% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Frozen brown rice
    1 cup
  • Red bell pepper
    1
  • Carrot
    2
  • Lemon
    1
  • Baby kale
    4 cups
  • Olive oil
    1 tbsp
  • Sprouts
    1⁄2 cup
  • Blackberries
    1 cup
  • Pumpkin seeds
    1⁄4 cup
  • Hemp seeds
    3 tbsps
Optional
  • Salt & pepper
    to taste
Directions (10 min • Super easy)
  1. Cook the frozen brown rice according to directions on the package. Because leftover frozen brown rice can get tough, we recommend only heating up enough for one meal at a time.
  2. Produce Prep: Rinse the red pepper and remove the stem and seeds. Dice the remaining red pepper. Rinse the carrot(s). Remove the tough end(s) and peel if desired. Chop into thin circles. Rinse the lemon. To get the most juice out of it, roll it against the counter with pressure from the palm of your hand. To get even more lemon flavor, zest the skin and add it to a bowl with the baby kale. Cut the lemon in half and remove any visible seeds. Squeeze the juice on to the baby kale, removing any seeds that fall in.
  3. Mix in olive oil with the kale, if using it. Mix in the sprouts, carrot, blackberries, red peppers, pumpkin seeds, hemp seeds, and reheated frozen brown rice. Season with salt and pepper to taste.
Kitchen Tips
From our friends at Rouxbe Cooking School
Chopping broccoli & odd-shaped veggies
Chopping round fruits & veggies
Knife safety (& skills)
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