Adapted from the Washington Post.
Ingredients:
1 bunch kale 1 tablespoon extra-virgin olive oil 1 cup sliced green onions 1/2 teaspoon fine sea salt or table salt, plus more to taste 1 (15-ounce) can no-salt-added black beans, drained and rinsed 4 tablespoons fresh lemon juice, divided 2 medium ripe avocados, pitted and peeled 2 scallions, trimmed and sliced 1/4 cup vegan mayonnaise 1 tablespoon sriracha 1 teaspoon agave nectar 2 cups cooked grains, such as quinoa, barley or brown rice, warmed 1/4 cup sunflower seeds, raw or roasted
Preparation:
Wash and dry the kale, and strip it from its stems. Coarsely chop the leaves and thinly slice the stems, keeping them separate.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the green onion, kale stems and salt and cook, stirring, until the vegetables are tender and the onion is lightly browned, about 5 minutes.
Add the kale leaves, beans and 2 tablespoons of lemon juice. Cook, stirring, until the kale is tender, about 5 minutes. Taste, and season with more salt, if needed.
In a medium bowl, mash the avocados with the remaining 2 tablespoons of lemon juice, the scallions, mayonnaise, sriracha and agave.
Divide the warmed grains among four bowls, and top with the bean mixture, avocado dressing and sunflower seeds. Serve warm or at room temperature.