Kale And Sweet Potato Brown Rice Bowls

Are you wondering what to make for dinner? A great solution is to use kale and sweet potato. Both vegetables are very nutritious and will help your body get the vitamins and minerals it needs.

There are other great combinations you can make too, like kale and apple salad, or even a tasty kale and mushroom omelet. Regardless of what you end up making, it will be a healthy, low fat, high nutrient dinner.

If you are looking for a healthy way to get more vegetables into your diet, Kale and sweet potato smoothie recipes are the way to go. While both are excellent diet foods they are slightly different in the way they can enhance your health and the way they taste.

Because of this you should really take a closer look at adding these two superfoods into your arsenal. If you love the taste of sweet potatoes, but are allergic to eggs, you’re a good candidate for trying kale and sweet potato brown rice.

Kale is rich in nutrients, which means it provides more fiber and magnesium than does sweet potato itself. While both contain a lot of protein, kale tends to be higher in iron and the B vitamins.

Sweet potato has only three grams of protein, but that’s more than you’ll find in a serving of beef or chicken. If you’re going to use kale, make sure you choose one that’s milder in taste.

Kale and Sweet Potato Brown Rice Bowls

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This delicious meal combines roasted sweet potatoes, kale, chickpeas and brown rice for the ultimate meal-prep bowl. Everything can be prepped ahead of time to make assembly a breeze. Serve warm or at room-temp.


  • 1 cup cooked brown rice, or quinoa

  • 2 cups steamed kale

  • 1/2 cup cooked chickpeas

  • 2 cups roasted sweet potato chunks

  • Creamy Peanut Sauce
  • 1/4 cup peanut butter

  • 1 clove garlic, chopped

  • 2 teaspoons fresh ginger, chopped

  • 2 Tablespoons rice vinegar

  • 2 Tablespoons low sodium tamari or soy sauce

  • 2 Tablespoons maple syrup

  • a pinch of cayenne pepper, optional

  • water, to thin


  • Roast sweet potatoes if you haven’t already. Chop 1 large sweet potato into 1/4 inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes. This step is best done ahead of time.
  • Cook brown rice according to package instructions while sweet potatoes are roasting.
  • Prepare kale by washing, de-stemming and chopping. Then steam in a steamer basket for 3-5 mins or until tender. You can blanch or sauté the kale if you’d rather.
  • Make peanut sauce by blending all the sauce ingredients in a blender until smooth.
  • Add water to thin sauce and create desired consistency.
  • Once all ingredients are prepped, grab two bowls and evenly distribute brown rice, kale, chickpeas and sweet potato chunks between both.
  • Drizzle each with as much peanut sauce as you’d like. Serve warm or at room-temp.


  • Everything in this bowl can be made 2-3 days in advance. Just reheat the rice, kale and sweet potato chunks before serving. Toss with chickpeas and peanut sauce and enjoy.

Reference : eatingbirdfood.


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