Cobb-Style Rice Bowl

Ingredients

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

Instructions

1. In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes.
2. Transfer to paper towel to drain; leave 1 tablespoon of the bacon grease in the skillet.
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. Meanwhile, in another skillet, heat olive oil.
5. Add tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until tomatoes are softened, 8 minutes.
6. In a small bowl, mix the vinegar, sugar, and remaining 1 teaspoon salt until dissolved; stir into rice.
7. To serve, divide rice among 4 bowls; layer with kale, tomatoes, avocado, bacon, and sunflower seeds.