Kale Salad over Rice with Taco Nut Meat

Got this idea from my friend and couldn't get it out of my mind! The "taco nut meat" is vegan as it's made with sunflower seeds-- the original idea came from Oh She Glows.

I've made this salad a few times since, it's quite delicious and doesn't take a lot of stuff to assemble (or maybe it's just ingredients I normally have on hand?). And this can be made nearly year round as kale is plentiful most times of year as are lemons (from California).  It's vegan to boot. The rice makes it more filling than "rabbit food", so I've had success with the hubby liking it too!

Method:
Serves 2

Wash several stems of kale (I like Tuscan/lacinato best).  Get about 2-3 cups of kale prepped (usually takes about half a large bunch). Spin dry in a salad spinner. Remove the fibrous stems. Finely chop the kale.

Toss chopped kale with:
lemon juice (or lime juice)
optional lemon/lime zest
salt
oil (olive oil, hazelnut etc)

Massage the dressing into the kale with your hands, then let sit for a few minutes while you assemble the rest.


Chop up in a food processor:
1/2 cup sunflower seeds (unsalted)
1 tsp mild chili powder
1/2 tsp cumin powder
salt
1/2 tsp lemon juice

You're looking for a coarse "taco meat" texture.

Pile hot cooked rice (warmed up leftover rice is fine too) on a plate. Layer a good amount of marinated kale on top. Then add optional grated or thin sliced carrots (or bell peppers), avocado slices, taco nut meat and sprinkle some chipotle powder on top.

Enjoy while hot.