Go Back
Print

Kale and Sweet Potato Brown Rice Bowls

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 bowls
Calories 550
A nutritious and flavorful bowl combining roasted sweet potatoes, steamed kale, and hearty brown rice, topped with a creamy peanut sauce.

Ingredients

Sweet Potato

  • 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
  • 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 pinch cayenne pepper (optional)

water to thin

Instructions 

  • Chop sweet potato into ¼ inch chunks, toss with 1 teaspoon oil, and bake at 400°F for 30 minutes until tender.
  • Cook brown rice according to package instructions while sweet potatoes roast.
  • Steam kale for 3-5 minutes until tender, then set aside.
  • Blend all sauce ingredients in a blender until smooth, adding water to reach desired consistency.
  • Divide rice, kale, chickpeas, and sweet potatoes into bowls, drizzle with peanut sauce, and serve warm or at room temperature.

Notes

You can customize the spice level by adjusting cayenne pepper.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: vegetarian