Here’s some healthy, tasty bowl action to counter all the holiday eats, sweets, and festive beverages.
One can only down so many Christmas cookies and mugs of thicc eggnog, after all!
I’ve been having a moment with creamy tahini sauce, and had to put the stuff to use again.
So here we are!
Just grab a big ole rustic bowl and fill her up with nutty brown rice, tender roasted sweet potato, crispy kale, perfectly ripened avocado slices, nutty toasted pepitas, and your lemony tahini sauce, of course.
Add a little salt and pepper + an extra squeeze of zesty lemon then you’re all set.
Might as well get those healthy eating habits started a little early before the New Year hits… hint hint.
P.S. The ingredient amounts don’t have to be exact! Add more kale or cado, throw some roasted broccoli in the mix, or even use protein-packed quinoa as your base instead of rice. You got options my friend.
P.P.S. *Sighhh* the dark winter light is killing my photo game but hey, what are you going to do? Please excuse the bluish tinge and believe me when I say this bowl is great!
Brown Rice Bowl with Roasted Sweet Potato, Kale & Tahini
Ingredients
- 1 cup cooked brown rice
- 2/3 cup cubed sweet potato
- 2 cups torn dino kale
- Extra virgin olive oil, enough to lightly coat sweet potato and kale
- 1/4 sliced medium-large avocado
- 1 tablespoon toasted pepitas
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- Lemon wedges, for serving
Tahini Sauce:
- 2 tablespoons tahini (no added oil or sugar)
- 3 tablespoon warm water
- 1 tablespoon fresh lemon juice
- Cayenne pepper, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat the oven to 425.
- On a parchment lined rimmed metal baking sheet, toss the sweet potatoes in enough olive oil to lightly coat.
- Roast for 20 minutes, then flip and roast for another 15 minutes or until tender. Set aside.
- Increase the oven temperature to 450.
- On the same parchment lined baking sheet, carefully toss the kale in enough oil to lightly coat.
- Roast for 6 minutes or until crispy along the edges.
- While the kale is cooking, whisk together the tahini, water, lemon juice, cayenne, pepper and salt until combined. Taste and adjust the ingredient amounts to your liking.
- Scoop the cooked rice into a bowl, then top with the sweet potato, kale, avocado, sauce and pepitas. Season with salt and pepper, and serve with lemon wedges.