Roasted Sweet Potato and Kale Tahini Bowls

Roasted Sweet Potato and Kale Tahini Bowls

Ingredients:

For the Bowls

  • 2 medium sweet potatoes, diced into medium sized chunks 
  • 1 bunch of kale
  • 1 15.5oz can of chick peas, drained and dried on a paper towel
  • 5 tablespoons grapeseed oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon curry powder
  • salt and pepper TT
  • Cooked brown rice or Jasmine rice
For the Tahini Sauce
  • 1/4 cup tahini
  • 1 lemon, juiced
  • 3 gloves garlic, grated
  • 3 tablespoons water

 

Directions:

  • Drain the canned chick peas, remove any shells that are coming loose and place the chick peas on a plate lined with paper towel. Pat the tops with paper towel to remove excess moisture and let dry while you prep the sweet potatoes and kale.
  • Preheat oven to 425. Peel and dice the sweet potatoes. Pour into a large bowl, toss with 2 tablespoons of the grapeseed oil and the curry powder. Pour onto a large baking sheet.
  • Leave kale whole or rip into pieces. Place into the large bowl, add the sea salt and 2 tablespoons grapeseed oil. Take the dried chickpeas and pour into a bowl and coat with 1 tablespoon grapeseed oil and season lightly with salt, pepper. Place the chickpeas and kale onto a separate baking sheet. 
  • Place the sweet potato baking sheet in the oven and set the time for 30 minutes. After 5 minutes has passed, place the chick peas and kale in the oven for the remaining 25 minutes. 
  • While everything is baking prepare your rice as package suggests
  • To make the tahini sauce, juice the entire lemon into a bowl and grate the 3 cloves of garlic. Add in all remaining ingredients and whisk together. If it is too thick add another tablespoon of water. You want this to be the consistency of a dressing and not heavy or thick like peanut butter.
  • Assemble to bowls by first adding as much rice as you want, then as much veggies and chickpeas. Drizzle generously with the tahini sauce.

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