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Brown Rice Bowl with Roasted Sweet Potato, Kale & Tahini | Living Healthy in Seattle

Brown Rice Bowl with Roasted Sweet Potato, Kale & Tahini

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1

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.