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+ servings

Kale and tomato brown rice bowls

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 1 large handful of kale
  • 1 tbsp oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 3 medium tomatoes diced
  • 400 g tin chickpeas 240g when drained, drained
  • 280 g cooked brown rice ~1 1/2 cups
  • 2 tbsp lemon juice
  • Salt
  • Black pepper
  • 50 g feta cheese crumbled


  • Remove any tough stems from the kale, and roughly chop the leaves.
  • Heat the oil in a large frying pan, and add the onion, garlic and kale. Cook over a medium heat for a few minutes, until the kale has wilted.
  • Add the diced tomatoes, chickpeas and cooked rice, along with the lemon juice and seasoning. Cook for 5 more minutes over a medium heat, until everything is piping hot. Serve topped with the crumbled feta cheese.