Asian Bowl with Kimchi

I LOVED this dish. I have tried several dishes similar, but this one was by far the best. The kimchi makes it shine.

Asian Bowl with Kimchi
adapted from Nourish the Roots

2 1/2 cups cooked brown rice
1 cup cooked black beans
1 large clove of garlic
1 small piece (about 1 inch) fresh ginger
2 carrots
small bunch of kale
olive oil
avocado, diced
kimchi
black sesame seeds for garnish
splash of rice vinegar, toasted sesame oil, tamari or soy sauce
one sheet of nori seaweed, cut or torn into small strips

1. Distribute cooked rice and beans between two bowls. Set aside.

2. Chop the garlic. Peel and chop the fresh ginger. Set aside. Julienne the carrots (or shred/grate them). De-stem the kale and chop into thin ribbons. Set aside.

3. In a large frying pan, add some olive oil, chopped garlic, and ginger. On medium low heat, warm the garlic and ginger until it just begins to be fragrant. Add the carrots and kale and a pinch of salt. Stir continuously just until the kale begins to wilt. Remove from the heat.

4. Add a splash of rice vinegar, more salt, and a little bit of toasted sesame oil, and some tamari (or soy sauce), to the greens. Season to taste. Arrange the greens in the bowls with the rice and beans. Top with kimchi, nori, and diced avocado. Sprinkle with sesame seeds.