KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup, and olive oil. Then massage with clean hands for about 1 minute to tenderize and infuse it with flavor.
To serve, divide chili, grains, and massaged kale between serving bowls and top with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. There may be leftover sauce and chili depending on your preferred portion sizes and ratios.
Leftovers will keep stored separately in the refrigerator for up to 3-4 days. Chili and grains are freezer friendly for up to 1 month.
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Notes
*Chili, grains, and sauce can all be made in advance, making this recipe very meal prep-friendly! *Nutrition information is a rough estimate calculated with two-thirds of the chili (we like freezing any extra servings), half of the jalapeño cashew sauce (great on tacos, enchiladas, and more), and the lesser amounts where ranges are provided.