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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Kale and Sweet Potato Brown Rice Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions