Step 1

Wash and dry the kale, and strip it from its stems. Coarsely chop the leaves and thinly slice the stems, keeping them separate.

Step 2

In a large skillet over medium-high heat, heat the oil until shimmering. Add the onion, kale stems and salt and cook, stirring, until the vegetables are tender and the onion is lightly browned, about 5 minutes.

Step 3

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.

Step 4

In a medium bowl, mash the avocados with the remaining 2 tablespoons of lemon juice, the scallions, mayonnaise, sriracha and agave.

Step 5

Divide the warmed grains among four bowls, and top with the bean mixture, avocado dressing and sunflower seeds. Serve warm or at room temperature.