651kcal Kale & Beans Rice Salad // Plant-Based Diet

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Canned lentils are often cheaper and can be used in a similar way.

avocado

🥗Healthier: mashed banana

💰Cheaper: sour cream

Mashed banana can add creaminess at a lower cost.

Wash and chop the kale into bite-sized pieces.

In a large bowl, combine the cooked rice and drained canned beans.

Dice the cherry tomatoes and red onion, then add to the bowl.

In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Pour the dressing over the rice and bean mixture, and toss to combine.

Fold in the chopped kale, ensuring it is well coated with the dressing.

Crumble feta cheese over the top of the salad.

Chop fresh parsley and sprinkle it over the salad for garnish.

Dice cucumber and avocado, and add them to the salad just before serving.

Top with pumpkin seeds for added crunch.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens