Roasted Red Pepper & Kale Macro Bowl

Red bell peppers have for years been one of my favorite foods. Bell pepper was one of the first vegetables I willingly ate as a child, and my love for them hasn’t wavered in around a decade.

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I basically always ate them raw, and so when health complications got in the way of my religious raw vegetable consumption, I didn’t know what to do. For a while, I did nothing. There were veggies I’d eat cooked, like broccoli and sweet potatoes, but I saw bell pepper as something you’re supposed to eat raw.

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Recently though, I had a craving for bell peppers. Because I knew it would be a bad idea to try and eat them raw, I decided I’d cut them up and roast them. Of course, just roasted red bell peppers isn’t exactly a whole meal, so I had to add it to one of my lunch bowls. This time, I opted for sesame roasted kale, avocado, a fried egg and some of my roasted chickpeas.

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Though eating restrictions have been pretty hard on me, being able to cook has softened the blow quite a bit; especially since bell peppers taste just as good cooked as they do raw.

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Ingredients

  • 1 cup kale, chopped
  • 1 red bell pepper, deseeded and cut into thirds
  • olive oil
  • sesame oil
  • 1 large egg, fried
  • ½ avocado
  • roasted chickpeas
  • sesame seeds

Instructions

Preheat the oven to 400º F.

On a baking sheet lined with tin foil, lay out the bell pepper slices. Pour a little olive oil into each one, around half a teaspoon) and rub the pepper until it’s coated in oil. Place each skin side up on the baking sheet and roast for 20 minutes.

While your peppers are starting to cook, take the kale and toss it with some sesame oil (If you don’t have sesame oil or can’t eat it, feel free to do this with olive oil as well, I just like it with sesame).

When there are 7-8 minutes left on the peppers, pull the baking sheet out and add the kale. Put the veggies in the oven and roast for the remaining time, then pull out and let cool for 5 minutes.

Put your roasted peppers and kale into a bowl and top with a fried egg and half an avocado. I added some of my roasted chickpeas and some sesame seeds for garnish and texture.

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2 thoughts on “Roasted Red Pepper & Kale Macro Bowl

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