■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
Sweet Potatoes: Chop 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!)
My notes: this is absolutely fantastic. I just grilled the sweet potatoes. Of course, I think the sauce would be good on about anything
I used 1 T agave nectar in place of the brown rice syrup. It took quite a bit of water for me to thin.
Original post:
http://www.eatingbirdfood.com/2011/0...own-rice-bowl/
Kale and Sweet Potato Brown Rice Bowl
