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.

AMAZING Brown Rice Bowl with kale, sweet potatoes, chickpeas and a creamy peanut sauce. Vegan, gluten-free, 18 grams of protein and 20 grams of fiber!

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.

AMAZING Brown Rice Bowl with kale, sweet potatoes, chickpeas and a creamy peanut sauce. Vegan, gluten-free, 18 grams of protein and 20 grams of fiber!

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 (affiliate link) 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!)

AMAZING Brown Rice Bowl with kale, sweet potatoes, chickpeas and a creamy peanut sauce. Vegan, gluten-free, 18 grams of protein and 20 grams of fiber!

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

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

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: 23
  • Fat: 10g
  • Carbohydrates: 111g
  • Fiber: 20g
  • Protein: 18g

Keywords: brown rice bowl

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    52 comments
  1. 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.

  2. 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?

  3. 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.

  4. 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.

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

  6. 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!

  7. 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.

  8. 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?

  9. 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!!

  10. 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 🙂

  11. Made this peanut sauce this afternoon! I used sun-nut butter instead and apple cider vinegar instead of rice vinegar. I also added in some chopped green onion. So delicious! I could put this (and intend to) on everything!

  12. Made this tonight for dinner and it was AMAZING!!! So delicious! I made it exactly as you but choose to garnish it with a small handful of peanuts. My fiance and I are vegan and I love seeing that you have many recipes we can use. You should really consider writing a cookbook, I would buy it just because this Kale & Sweet Potato Rice Bowl was so freaking good! YUM!!!

  13. WOW, made this recipe last week after keeping it up on the computer for about 3 weeks (should have made it when I first saw it!) . It is to die for and my families new fav!!!! Thx Thx Thx!!!

  14. I’m pretty sure I’ve never met a brown rice/garbanzo bean combination I didn’t like! I love peanut sauces too – totally sweet and savory – this looks totally delicious! Thanks for posting the sauce recipe!

  15. oh! i love kale & sweet potato! during thanksgiving i add steamed kale to smooshed sweet potatoes & lightly cooked cranberries. it’s sweet, savory & tart!
    can’t wait to try adding your recipe now!

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