Kale and Sweet Potato Brown Rice Bowls
These kale and sweet potato brown rice bowls are topped with a delicious savory peanut sauce and packed with plant-based protein.
Equipment
- oven
- Steamer basket
- blender
Ingredients
Base Ingredients
- 1 large sweet potato cut into ¼ inch chunks
- 1 teaspoon olive oil or avocado oil
- 1 cup cooked brown rice or quinoa
- 2 cups steamed kale
- ½ cup cooked chickpeas
Creamy Peanut Sauce
- ¼ cup peanut butter
- 1 clove garlic chopped
- 2 teaspoons fresh ginger chopped
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium gluten-free tamari or soy sauce
- 2 tablespoons maple syrup
- a pinch cayenne pepper optional
- water to thin
Instructions
Cooking Steps
- Chop 1 large sweet potato into ¼ inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes or until sweet potatoes are fork tender.
- Cook brown rice according to package instructions while sweet potatoes are roasting.
- Prepare kale by washing, de-stemming and chopping. Then steam in a steamer basket for 3-5 mins or until tender.
- Make peanut sauce by blending all the sauce ingredients in a blender until smooth. Add water to thin sauce and create desired consistency.
- Once all ingredients are prepped, grab two bowls and evenly distribute brown rice, kale, chickpeas and sweet potato chunks between both. Drizzle each with as much peanut sauce as you'd like.
Notes
Perfect for meal prep.
Nutrition
Serving: 1bowlCalories: 408kcalCarbohydrates: 62gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 615mgPotassium: 796mgFiber: 9gSugar: 12g
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