Yesterday I watched Cara Brotman's new video and I got so inspired by her rice bowl, that I had to have something in that style today. And I made a huge portion, so that lasts for two days for both me and my husband, since we are going to be working out of home the whole day, no time for cooking. We do eat eggs from our own free range chickens so I even cooked some eggs, which you can of course skip. This rice bowl marries perfectly with the Kale sauce
Ingredients:
- Quinoa
- Mung beans
- Wild rice
- Kale
- Selleri
- Olive oil
- Salt
- Nutritional yeast

Soak the wild rice over night
Soak the beans and quinoa for about 15 hours or more
Mix with chopped kale and selleri
Season with salt, olive oil and nutritional yeast