Kale and Sweet Potato Brown Rice Bowls

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These kale and sweet potato brown rice bowls are topped with a delicious savory peanut sauce and packed with 18 grams of protein and 20 grams of fiber per bowl! Vegan + perfect for meal prep.

I can’t believe that I forgot to post this little gem earlier in the week because it’s one of the best dinners I’ve made in a while.

A white bowl containing kale, sweet potato, chickpeas, brown rice, and a creamy peanut sauce.

And it’s awesome because it’s one of those meals that comes together so quickly if you prep your ingredients ahead of time. The funny thing is that I wasn’t planning on creating a recipe. I simply got hungry while meal prepping last weekend, tossed a bunch of things I’d prepped in a bowl and this little meal was created.

As it turns out the brown rice bowl was absolutely delicious — I loved it so much I ended up having the same meal for lunch and dinner the next day. You never know what a night of meal prepping will bring to fruition.

Two white bowls containing kale, sweet potato, chickpeas, brown rice, and a creamy peanut sauce.

What Goes Into This Brown Rice Bowl

  • Brown rice: Make a big batch on the stove for the week or keep it simple and buy frozen brown rice. Whole Foods, Trader Joe’s and Kroger all see frozen options that cook up in less than 10 mins. You can use cauliflower rice if you’d like a grain-free option. I ended up using a brown rice and quinoa blend.
  • Chickpeas: Cook your own or use canned if you’re in a rush.  I cooked a big batch of chickpeas in my pressure cooker, which only took only 11 minutes.
  • Sweet potatoes: Chop 1 large sweet potato into 1/4 inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes. This step can be done ahead of time. Check out my coconut oil roasted sweet potatoes if you want to make a larger batch of sweet potatoes  as part of your meal prep.
  • Kale: De-stem, wash and chop kale. Then steam in a steamer basket for 3-5 mins or until tender. You can also blanch or sauté the kale if you’d rather.
  • Peanut sauce: Simply put all the ingredients in a blender or food processor and blend. Then add as much water as necessary to make the consistency that you like. The recipe makes about 3/4 cup so you’ll have plenty to store in the fridge for later. (It tastes good on everything!)
A spoon drizzles peanut sauce into a bowl of chickpeas, kale, brown rice, and sweet potato.

What we LOVE about this brown rice bowl is that it is sooo easy and versatile. You could totally add or switch up ingredients and it would still taste lovely. Although, I must say that the blend of kale, chickpeas, sweet potatoes and peanut sauce is amazing and makes for a lovely, protein-packed plant-based meal!

More Bowl Meals to Try:

4.82 from 22 votes

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 18 grams of protein and 20 grams of fiber per bowl! Vegan + perfect for meal prep.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 bowls

Ingredients  

  • 1 cup cooked brown rice, or quinoa
  • 2 cups steamed kale
  • ½ cup cooked chickpeas
  • 2 cups roasted sweet potato chunks

Creamy Peanut Sauce

  • ¼ cup peanut butter
  • 1 clove garlic, chopped
  • 2 teaspoons fresh ginger, chopped
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low sodium tamari or soy sauce
  • 2 Tablespoons maple syrup
  • a pinch of cayenne pepper, optional
  • water, to thin

Instructions 

  • Roast sweet potatoes if you haven’t already. Chop 1 large sweet potato into 1/4 inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes. This step is best done ahead of time.
  • 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. You can blanch or sauté the kale if you’d rather.
  • 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. Serve warm or at room-temp.

Notes

  • Everything in this bowl can be made 2-3 days in advance. Just reheat the rice, kale and sweet potato chunks before serving. Toss with chickpeas and peanut sauce and enjoy.

Nutrition

Serving: 1bowl with 2 Tablespoons sauce | Calories: 603kcal | Carbohydrates: 111g | Protein: 18g | Fat: 10g | Fiber: 20g | Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: brown rice bowl
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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70 Comments

  1. 5 stars
    SO good. I added fresh and roasted red peppers and avocado which were great additions. Thank you!

    1. YUM! I am so excited to hear that you are loving this recipe, Rain. Thank you for your review & star rating, I really appreciate it!

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