Ingredients
- 1 cup Brown Rice, cooked
- 2 medium Sweet Potatoes, peeled and cubed
- 1 can (15 oz) Chickpeas, drained and rinsed
- 2 cups Kale, chopped (massaged with a bit of olive oil if desired)
- 2 tbsp Olive Oil
- Spices (e.g., paprika, cumin, garlic powder, salt, and pepper)
- Tahini Dressing (store-bought or homemade—see optional recipe below)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare sweet potatoes and chickpeas: In a bowl, toss cubed sweet potatoes and chickpeas with olive oil and spices of your choice. Spread them on a baking sheet in a single layer.
- Roast: Bake for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
- Assemble the bowl: Start with a base of cooked brown rice. Layer on the roasted sweet potatoes, chickpeas, and chopped kale.
- Drizzle with tahini dressing: Generously drizzle the bowl with tahini dressing for a creamy finish.
- Serve: Enjoy warm or at room temperature!
Optional Tahini Dressing Recipe
- 1/4 cup Tahini
- 2 tbsp Lemon Juice
- 1 clove Garlic, minced
- 2-4 tbsp Water (to thin)
- Pinch of Salt
Whisk all ingredients together until smooth and creamy. Adjust water for desired consistency.
Let me know if you’d like other variations! 🥗✨
