Black Rice Buddah Bowls

I made these, and doubled the recipe.  My family really enjoyed mixing and matching their own.  

Kimchi-Marinated Kale Buddha Bowl

Ingredients 

Serves two

For the black rice pilaf

• 150g (5½ oz/scant 1 cup) black rice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• 2 celery sticks, washed, trimmed, and thinly sliced
• 6 radishes, washed, trimmed, and thinly sliced into rounds
• seeds from ¼ large pomegranate
• 3 tablespoons raw pistachios, roughly chopped

For the kimchi-marinated kale

• 2 tablespoons kimchi
• 2 tablespoons toasted sesame oil
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon extra-virgin olive oil
• 80g (2¾ oz) curly kale, washed and leaves roughly torn off the stem

For the Buddha bowl

• 8 roasted sweet potato wedges
• 8 to 10 blanched broccoli florets
• flesh of 1 avocado, peeled, pitted, and sliced
• 1 tablespoon pickled ginger
• white sesame seeds
• 2 wedges of lime

Method

1. Begin by making the pilaf. Put the rice in a saucepan and cover with 600ml (21 fl. oz./2½ cups) water. Place the saucepan over a medium-high heat and cook uncovered for 35 minutes or until the water has been completely absorbed and the rice is cooked through. Add a little more water to the pan if needed. Rinse the cooked rice through a fine colander to remove the black residue. Allow to drip dry in the colander while you prepare the rest of the ingredients.
2. For the kimchi-marinated kale, place the kimchi, sesame oil, lime juice, and olive oil in a food processor and process until smooth. Add a few tablespoons of water if needed to loosen the dressing. Massage half the dressing into the kale leaves for 2 minutes, or until the kale is wilted and soft from the dressing acids. Set aside the rest of the dressing and the kale while you finish off the rice pilaf.
3. Put the cooked black rice in a mixing bowl, add the olive oil and sea salt, and toss to combine. Add the celery, radishes, pomegranate seeds, and pistachios. Toss to combine again.
4. Divide the kale between 2 large shallow serving bowls, then divide the rice into the bowls, too. Fill the rest of the bowls with roasted sweet potato wedges, blanched broccoli florets, edamame beans, avocado slices, pickled ginger, white sesame seeds, and wedges of lime. Serve with the remaining dressing drizzled over the top and enjoy immediately.