Gratitude Bowl

Steve (my husband), some friends and I used to cook dinner for the homeless once a month at a local shelter. We cooked vegetarian dishes the 1st Wednesdays of each month. We did it for one year. It felt really good to help the community...One time we cooked this meal and one of the homeless told me that back in San Francisco where she was from she had this bowl and it was called "Gratitude Bowl". The name stuck in my head...This is the dish I would have if I had to choose one dish if I was stranded in a island and had to choose only one food, it contains a lot of the things one needs. I probably would throw in a fried egg or tofu for more protein.


1 bag of beans (your favorite ones , I used pinto beans for this dish, but I normally use black beans) washed and soaked overnight or for at least 4-6 hours.
2 cups of rice washed
1 large yellow onion chopped
4 garlic cloves chopped
2 tomatoes chopped
1/2 bunch of cilantro (or parley if you prefer) chopped finely
1 bunch of kale (or any hearty greens such as mustard, collard greens etc)
salt, pepper to taste
2 table spoons of each olive oil and coconut oil
2 table spoons of both cumin and turmeric
Juice of 1 lemon
1 table spoon of red wine vinegar


Rinse the beans (that first water from soaking the beans contains a lot of enzymes and it causes gas to some people so I have the habit to always discard that and put fresh water in the pan)
I use a pressure cooker to cook beans and I cover the beans with water by about 1 and 1/2 inches.
Add 1/4 of the chopped onions, 1/4 of the chopped garlic, 1 spoon of cumin and turmeric, and salt and pepper. Cook till soft (about 35 mins).

Using a rice cooker add washed rice and cover with water (about 1" water over the rice). Add 1/4 of the onions and 1/4 of garlic. Add salt and pepper. Cook according to the rice cooker (if you don't have one just use a regular pot).

In a small bowl ad the chopped tomatoes 1/4 of the onions and cilantro (or parsley). Add the lemon juice and 1 spoon of olive oil. Add the vinegar and 2 spoons of water. Salt and pepper to taste. I like mine very tangy, but add more olive oil if you wish. Set aside and let the flavors develop.

Saute the left over onions on coconut oil till translucent. Add the left over garlic and the cut greens. Sprinkle the left over cumin and turmeric. Cook only for 2-3 minutes and turn hat off. Top the pan and wait till the beans and rice are done.

Serve the bowl with one scoop of rice, ladle the beans on top. Then add one large scoop of the greens and top it with the salsa,

Enjoy the nutrients and the deliciousness of this simple dish!

You will have left overs (specially beans) and I will teach you how to use them on a future post. I normally make beans soup with noodles and collard greens, or bean burgers. YUM!