Kale and Sweet Potato Brown Rice Bowl

Kale and Sweet Potato Brown Rice Bowl
The bowl contains:

• 1/2 cup brown rice
• 1 cup blanched kale
• 1/4 cup chickpeas
• 1/2-3/4 cup roasted sweet potato chunks
• creamy peanut sauce
• sea salt and ground black pepper

Here’s how it all came together:
Long grain brown rice: I made a big batch on the stove.
Chickpeas: I cooked a big batch in my pressure cooker- it took only 11 minutes!! <3
Sweet Potatoes: I chopped 1 sweet potato into 1/4 inch chunks, sprinkled on sea salt and baked them on 400° for 30 minutes.
Kale: Blanched 1 bunch of kale in boiling water for 3 minutes, placed the kale in ice water and then drained it. (I’ll note that blanching kale is now one of my fav ways to prepare it as the blanching process makes it softer and easier to chew. )
Creamy Peanut Sauce: I halved this recipe and used the following:

• 1/2 cup peanut butter
• 2 cloves of garlic, chopped
• 1/2 tbsp. fresh ginger, chopped
• 1/8 cup rice vinegar
• 1/8 cup tamari, shoyu or soy sauce
• 1/8 cup brown rice syrup
• a pinch of cayenne pepper (optional)
• water, to thin

You simply put all the ingredients in a blender or food processor and blend. Then add as much water as necessary to make the consistency that you like. Even with halving the recipe, it makes quite a bit so you’ll have plenty to store in the fridge for later. (It tastes good on everything!)


http://www.eatingbirdfood.com/2011/04/kale-and-sweet-potato-brown-rice-bowl/