Gluten-Free Kale And Sweet Potato Rice Bowls Recipe

About this recipe

A hearty and nutritious dinner option featuring roasted sweet potatoes, blanched kale, and chickpeas served over brown rice with a creamy peanut sauce. Perfect for gluten-free and vegetarian diets.

Ingredients

• 100 g Curly Kale Leaves
• 500 g Organically Grown Sweet Potato
• 800 G Fun Food Peanut Butter Crunchy
• 100 g Garlic - Single Clove
• 200 g Ginger
• 1 kg Simply Staples Mineral Rich Sea Salt
• 1 kg Whole Farm Premium Brown Rice
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 80 g Urban Platter Cayenne Pepper Powder
• 300 ml Puramate Pancake Maple Syrup

Instructions

1. 1. Preheat oven to 400 degrees F. Chop 2 medium sweet potatoes into 1/4-inch chunks, sprinkle with 1 pinch of sea salt, and bake for 30 minutes until tender and slightly caramelized.
2. 2. While the sweet potatoes are baking, cook 1 cup of brown rice according to the instructions on the package.
3. 3. Bring a pot of water to a boil. Blanch 1 bunch of fresh kale in boiling water for 3 minutes, then transfer the kale to an ice water bath to stop the cooking process. Drain, squeeze out excess water, chop, and set aside.
4. 4. Drain 1 cup of canned chickpeas and set aside.
5. 5. Prepare the creamy peanut sauce by blending 1/2 cup peanut butter, 2 cloves of garlic (minced), 1/2 tablespoon fresh ginger (grated), 2 tablespoons rice vinegar, 2 tablespoons maple syrup, and 1 pinch of cayenne pepper in a blender or food processor. Gradually add water until the sauce reaches your desired consistency.
6. 6. Assemble the bowls by placing 1/2 cup of cooked brown rice, 1/2 cup of blanched kale, 1/4 cup of chickpeas, and 1/2 cup of roasted sweet potato chunks in each serving bowl.
7. 7. Drizzle each bowl generously with the creamy peanut sauce and serve immediately.