Cobb-Style Rice Bowl

Cobb-Style Rice Bowl
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 slices bacon
  • 1 bunch kale (8 ounces), stemmed and thinly sliced (4 packed cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 pint grape tomatoes
  • 2 teaspoons salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 5 cups cooked brown rice
  • 1 avocado, thinly sliced
  • 1/4 cup shelled sunflower seeds


In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.

Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes.

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

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