Dinner last night was simple and quick (thanks to frozen organic brown rice from trader joe’s).
Roasted Sweet Potato, Kale and Tahini Rice Bowl (serves 1)
– 1/2 cup brown rice (frozen if you can find it)
– 1 medium sweet potato (peeled and diced)
– 3 cups of kale (washed, de-stemmed and torn or cut into small pieces)
– 1/4 cup of dried cranberries
– 1 tbl tahini
– olive oil
– sea salt (to taste)
Directions: Pre-heat oven to 350 degrees. Start by cooking the rice according to the directions on the package. Toss diced and peeled sweet potatoes with a small amount of olive oil and sea salt. Place the sweet potatoes in a baking pan in the oven and bake for approximately 25 minutes. While the sweet potatoes are cooking start to boil a pot of water. Once the water is boiling place the torn kale leaves in a steamer basket over the boiling water. Cook until greens are bright and slightly tender. Once the rice, potatoes, and kale are cooked combine all three along with the dried cranberries in a large bowl. Drizzle tahini sauce over the top add sea salt to taste and mix. Eat immediately!
Variations: Add a little protein to the mix by mixing in 1/4 cup of chickpeas or baked tempeh. Double the recipe and share with a friend!