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 plant-based protein. Vegan, gluten-free + perfect for meal prep.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Lunch/Dinner
Cuisine: American
Keyword: brown rice bowl
Servings: 2 bowls
- 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
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
Chop 1 large sweet potato into ¼ inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes or until sweet potatoes are fork tender.
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.
Serving: 1bowl with 2 Tablespoons sauce | Calories: 408kcal | Carbohydrates: 62g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 615mg | Potassium: 796mg | Fiber: 9g | Sugar: 12g