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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 Method

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

Method
 

  1. Heat the oven to 425.
  2. On a parchment lined rimmed metal baking sheet, toss the sweet potatoes in enough olive oil to lightly coat.
  3. Roast for 20 minutes, then flip and roast for another 15 minutes or until tender. Set aside.
  4. Increase the oven temperature to 450.
  5. On the same parchment lined baking sheet, carefully toss the kale in enough oil to lightly coat.
  6. Roast for 6 minutes or until crispy along the edges.
  7. 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.
  8. 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.