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.
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