Preheat oven to 375℉.
Begin by cooking the rice. Place 1 cup in a fine mesh strainer and rinse under cool water. Place in a small sauce pot and cover with 1 3/4 cups of cold water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 20 minutes. Remove the lid, turn the heat to medium and cook for another 5 minutes or until all of the liquid has absorbed. Remove from heat, cover and let sit for 10 minutes and then fluff with a fork.
While the rice is cooking bake the kale. Wash and dry the kale leaves then remove the woody stems and tear into 2 to 3-inch pieces. Place on a large sheet tray, drizzle with EVOO and sprinkle with salt and pepper.
On a separate sheet tray place the broccolini on one half and the chickpeas on the other. Drizzle both with EVOO and sprinkle with salt and pepper. Sprinkle the cumin over the chickpeas only. Toss, keeping them separate.
Bake the kale for 15 minutes or until crispy and golden, tossing halfway through. Bake the broccolini and chickpeas for 10 minutes. Remove.
While the rice cooks and the veggies roast make the avocado sauce. In a food processor combine the avocado, herbs, lemon zest and juice. Blend together until the herbs have broken down and a chunky sauce has formed. Season with salt and pepper.
To assemble, place some of the rice into a shallow bowl. Top with the roasted kale, broccolini and chickpeas. Finish with a scoop of the herbed avocado and fresh herbs. Serve with extra lemon wedges.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell