Kale and Sweet Potato Brown Rice Bowls

Make yourself this crazy delicious vegan brown rice bowl with roasted sweet potatoes, kale and chickpeas all coated in a savory peanut sauce. 18 grams of protein and 20 grams of fiber per bowl!

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.

White shallow bowl of brown rice, roasted sweet potato, chickpeas and kale. Drizzled with peanut sauce. The jar of sauce is off to the right-hand side.

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 with brown rice, roasted sweet potato, chickpeas and kale. Drizzled with peanut sauce. The jar of sauce is off to the side.

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!)

White bowl with brown rice, roasted sweet potato, chickpeas, kale and a peanut sauce being poured from a measuring cup.

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:

If you make this brown rice bowl, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

Print
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White shallow bowl of brown rice, roasted sweet potato, chickpeas and kale. Drizzled with peanut sauce. The jar of sauce is off to the right-hand side.

Kale and Sweet Potato Brown Rice Bowls


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls
  • Diet: Vegan

Description

This delicious meal combines roasted sweet potatoes, kale, chickpeas and brown rice for the ultimate meal-prep bowl. Everything can be prepped ahead of time to make assembly a breeze. Serve warm or at room-temp.


Ingredients

  • 1 cup cooked brown rice (or quinoa)
  • 2 cups steamed kale
  • 1/2 cup cooked chickpeas
  • 2 cups roasted sweet potato chunks

Creamy Peanut Sauce

  • 1/4 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

  1. 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.
  2. Cook brown rice according to package instructions while sweet potatoes are roasting.
  3. 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.
  4. Make peanut sauce by blending all the sauce ingredients in a blender until smooth. Add water to thin sauce and create desired consistency.
  5. Once all ingredients are prepped, grab two bowls and evenly distribute brown rice, kale, chickpeas and sweet potato chunks between both.
  6. 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.
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

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

Keywords: brown rice bowl

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    58 comments
    1. Rachel Soule
      June 4, 2020 AT 11:09 pm

      I made this with quinoa instead of rice and it was really good. When I tasted the sauce, it didn’t taste that sweet so I was worried this recipe wouldn’t taste good but magically everything came together. My husband loved it too! Not much luck with my 3yo tho. I’ll definitely make this again!

      1. Brittany Mullins
        June 5, 2020 AT 4:18 pm

        Ahh yay!! So glad this dish was a hit with you and your husband! I so appreciate you making my recipe and coming back to leave a comment + star rating, Rachel. 🙂

    2. Giselle
      April 20, 2020 AT 2:14 pm

      AHH OMG!! I love!!! I made the sauce without ginger because I didnt have any on hand. I also didn’t have kale and chickpeas but tomatoes and i mashed some canned kidney beans and everything came out incredible still! I almost couldn’t stop eating everything haha! The sauce is also perfect and It is definitely my new fresh sauce addiction. Thanks so much for this recipe Brit!!<3333
      Xoxo
      -Giselle.

      1. Brittany Mullins
        April 20, 2020 AT 2:21 pm

        Ahh this makes me so happy to hear!! I’m so glad you enjoyed this recipe, Giselle. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

    3. Michelle
      January 5, 2020 AT 6:15 pm

      The peanut sauce is phenomenal! I didn’t think something this easy could be so extraordinary! Thank you!

      1. Brittany Mullins
        January 6, 2020 AT 11:39 am

        So glad you love this sauce, Michelle! It’s definitely my favorite sauce of all-time. 🙂 Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Andrea
      April 25, 2018 AT 10:10 pm

      This recipe is unreal. SUPER tasty and easy to prepare. Definitely going to be a staple in our house from now on!!!

    5. Ioana
      February 11, 2018 AT 5:34 pm

      Healthy, super clean and tasty. Definitely going to have this for breakfast

    6. Syl
      June 15, 2017 AT 12:18 am

      All of the ingredients compliment each other and the peanut sauce elevates the dish. The sauce is so good, I plan on using it on other bowls/salads. This is a hearty, filling bowl and easy to make.

    7. Rachel
      April 15, 2017 AT 12:47 am

      Are the quantities in this peanut sauce recipe the same as in the original post? Every time I’ve made it before the peanut sauce was quite thick and fairly pale, and since the re-do of the post, it’s quite runny and dark. My brain is telling me it used to be 3/4 cup of peanut butter. Yes/No?

      1. Brittany Mullins
        April 15, 2017 AT 1:34 pm

        I did cut back on the peanut butter a bit. It used to be 1/2 cup. Good catch! 🙂

        1. Rachel
          April 20, 2017 AT 1:31 am

          Aha! It was tasty this way too, just looked quite different than what I had made the other thirteen thousand (approximately) times. 🙂

          1. Brittany Mullins
            April 20, 2017 AT 8:20 am

            Totally feel ya on that!! Glad it was still tasty. 🙂

    8. Courtney Wehrley
      March 27, 2017 AT 8:06 pm

      I was a little skeptical at first, but OMGOSH! So yummy! Even my two year old over it. So quick and easy! I am LOVING the 7 day clean eating so far and only on day one. Super pumped for tomorrow.

      1. Courtney Wehrley
        March 27, 2017 AT 8:07 pm

        I meant he loved it!

    9. Tammy
      January 2, 2017 AT 7:43 pm

      I love hearty, feel good meals like this. This is such a beautiful seasonal dish and I am really digging that dressing 😀

    10. Patricia @ Grab a Plate
      January 2, 2017 AT 5:04 pm

      Love simple, surprising meals like this! I’m such a sucker for sweet potatoes AND peanut sauce — fab!

    11. Marye
      January 2, 2017 AT 1:15 pm

      Delicious! Perfect for lunch or dinner!

    12. Rachel @ Baked by Rachel
      January 2, 2017 AT 6:56 am

      I have to add this to my lunch plans this week!

    13. Stacy
      December 30, 2016 AT 11:57 pm

      Looks super delicious and easy. Thanks for the tips for early prep. I need to do more of this. Also, yay protein!!!

    14. Dawn
      December 30, 2016 AT 10:05 pm

      I made this for tonight’s dinner, I didn’t take a photo, but it turned out great and it was delicious!!

    15. Bethany @ athletic avocado
      December 30, 2016 AT 6:39 pm

      I’ve been in need of real food since I’ve had my fair share of sweets, so this rice bowl is just what I’m looking for! Simple, filling yet flavorful!

    16. Amanda
      December 30, 2016 AT 12:45 pm

      Thanks for the reminder about this recipe! I used to make it all the time but I haven’t in forever. I must fix that! It’s perfect for weekday lunches.

      1. Brittany Mullins
        December 30, 2016 AT 1:58 pm

        Yay!! I loved making it this week as a reminder to myself. So glad you’re a big fan too. Thanks, Amanda!!

    17. Fiona @ Get Fit Fiona
      December 30, 2016 AT 12:19 pm

      Yum! The sweet potatoes, kale, and chickpeas sound like they’d go great with the peanut sauce. I’ll definitely try this recipe next week.

      1. Brittany Mullins
        December 30, 2016 AT 1:58 pm

        Let me know what you think of it!! <3

    18. Cherry
      November 4, 2013 AT 8:58 am

      brown rice syrup has high levels of arsenic! be careful when using. other substitutes include maple syrup, honey, molasses, agave, etc.

    19. SUZANNE
      October 20, 2013 AT 4:45 am

      Hi, I’m going to LOVE this! Do you peel the sweet potatoes when you make this, or skins on? Thanks! And thank you sooo much for thia recipe. Cannot wait to make!

    20. Rebecca
      July 2, 2013 AT 4:17 am

      I googled a recipe that I could use sweet potato and brown rice and I’m so glad I found this. Wow!! It’s still cooking, waiting for it to finish but..it has been so easy to make and I tasted the sauce and its so yummy!! People say I eat like a bird…and now I really do 🙂 Yum! Thanks for the great recipe. Can’t wait to put it all together and enjoy.

      1. Brittany Mullins
        July 2, 2013 AT 8:09 am

        Yay! I hope you loved it.

    21. Ginger
      June 1, 2013 AT 2:10 pm

      Recipe looks great even for a non-vegetarian! Can’t wait to see others.

    22. Beth
      April 10, 2013 AT 11:50 am

      This is such an amazing looking recipe, but I totaled up the calories and there are approximately 1225 calories! The peanut sauce alone has 852 calories! I could easily eat half this recipe for a quick dinner (the whole thing if I’m really hungry) but I can’t do 425 calories of peanut sauce, much less 852! I really want to try it because the other ingredients are so healthy!!

      Can you think of some viable, low calorie peanut sauce substitutions that would make it just as tasty?

    23. Mindy
      April 9, 2013 AT 10:21 pm

      Thank you! This was really wonderful! My family is not always easy when it comes to dinner and this was a huge hit!! Definitely making this again and spreading the word… Thank you!!

    24. David
      November 28, 2012 AT 4:04 pm

      This looks great. I have all the ingredients to make this. I will try it soon.

    25. Kalin Riesgraf
      August 14, 2012 AT 9:27 pm

      Hello! I’m trying to convert over to a Macrobiotic diet, came across your website in my hours of googling what I can eat and not feel like life is over…… I just made the kale sweet potato & brown rice bowl! OMG….amazing!! I substituted Almond Butter instead of Peanut Butter…. Did I say I thought life was over?!? If food with this diet is this good, life has JUST begun!

      I will be sure to follow your blogs and test out many more of your recipes… thanks SO much!! Cheers to great health 🙂

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