Cobb-Style Rice Bowl

1. 1

   In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes.

2. 2

   Transfer to paper towel to drain; leave 1 tablespoon of the bacon grease in the skillet.

3. 3

   Add the kale and 3 tablespoons water to that skillet; cover and cook over medium to medium-low heat until tender, 8 minutes.

4. 4

   Meanwhile, in another skillet, heat olive oil.

5. 5

   Add tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until tomatoes are softened, 8 minutes.

6. 6

   In a small bowl, mix the vinegar, sugar, and remaining 1 teaspoon salt until dissolved; stir into rice.

7. 7

   To serve, divide rice among 4 bowls; layer with kale, tomatoes, avocado, bacon, and sunflower seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.