Kale and Sweet Potato Brown Rice Bowls Recipe

Name: Kale and Sweet Potato Brown Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Sweet Potatoes; 1 pinch Sea Salt; 1 cup Long Grain Brown Rice, Uncooked; 1 bunch Fresh Kale, Washed And De-stemmed; 1 cup Cooked Chickpeas, Or 1 15oz Can; 1/2 cups Creamy Peanut Butter; 2 cloves Garlic; 1/2 Tablespoons Fresh Ginger, Finely Chopped; ⅛ cups Rice Vinegar; ⅛ cups Tamari, Shoyu Or Soy Sauce; ⅛ cups Brown Rice Syrup; 1 pinch Cayenne Pepper; 1/4 cups Water (or More), To Thin

Servings: persons

2 whole Medium Sweet Potatoes
1 pinch Sea Salt
1 cup Long Grain Brown Rice, Uncooked
1 bunch Fresh Kale, Washed And De-stemmed
1 cup Cooked Chickpeas, Or 1 15oz Can
1/2 cups Creamy Peanut Butter
2 cloves Garlic
1/2 Tablespoons Fresh Ginger, Finely Chopped
⅛ cups Rice Vinegar
⅛ cups Tamari, Shoyu Or Soy Sauce
⅛ cups Brown Rice Syrup
1 pinch Cayenne Pepper
1/4 cups Water (or More), To Thin

1
Preheat oven to 400 degrees F. Chop sweet potatoes into 1/4-inch chunks, sprinkle with sea salt and bake for 30 minutes.
2
While sweet potatoes are baking, cook brown rice according to the instructions on the package.
3
Blanch kale in boiling water for 3 minutes, remove kale from water with a slotted spoon and place kale in an ice water bath so it stops cooking.
4
Drain and squeeze the water out, chop and set the kale aside.
5
Drain chickpeas and set aside.
6
Prepare creamy peanut sauce by putting all the remaining ingredients expect water (peanut butter, garlic, ginger, rice vinegar, tamari, brown rice syrup, cayenne pepper) in a blender or food processor and blending.
7
Add as much water as necessary to reach your desired consistency.
8
When the rice and sweet potatoes are done, you can start assembling your bowls.
9
Each bowl should contain 1/2 cup brown rice, 1/2 cup blanched kale, 1/4 cup chickpeas, 1/2 cup roasted sweet potato chunks.
10
Drizzle each bowl with a good amount of creamy peanut sauce and enjoy!

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Medium Sweet Potatoes, 1 pinch Sea Salt, 1 cup Long Grain Brown Rice, Uncooked, 1 bunch Fresh Kale, Washed And De-stemmed, and more.

Yes, Kale and Sweet Potato Brown Rice Bowls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale and Sweet Potato Brown Rice Bowls

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