Sweet Potato and Kale Bowls
These Sweet Potato Kale Bowls are an easy, inexpensive lunch option that's perfect for meal prep!
Equipment
- measuring spoons
- measuring cups
- cutting board
- chef's knife
- mixing bowls
- sheet pan
- parchment paper
Ingredients
For the Kale Bowls
- 2 cups cooked brown rice
- 1/2 pound sweet potatoes
- 3 cups kale, rinsed and chopped
- 2 ounces avocado
- 1 tablespoon avocado oil (or high-heat cooking oil of your choice)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon dried herbs for this recipe I use a mix of rosemary, thyme, and garlic powder
For the Dijon Dressing
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1/2 teaspoon herbs de provence
- salt and pepper to taste
Instructions
- Preheat your oven to 425 °F. Line a sheet-pan with parchment paper and set aside.Chop the sweet potatoes into small pieces and toss them in 1 tbsp avocado oil along with 1⁄4tsp salt and 1⁄4 tsp pepper. Add any dried herbs you have on hand, too! I love to roast sweet potatoes with thyme. Pour sweet potatoes onto a baking sheet prepared with parchment paper and roast for 30 minutes(flip them halfway through).
- Next, let’s give the kale a little upgrade. To chop the kale, cut close to the membrane vertically and discard the stem. Then, chop the leaves into strips. Set the chopped kale aside. In a medium-sized mixing bowl, add the ingredients for the dressing. Whisk the ingredients together (with a whisk or a fork) to combine.
- Now, add the kale to the bowl and mix with your hands. This might sound weird but..massage the kale! Yep, massage it. Scrunch it up in your hands and do this for about 5-10minutes. This helps break up the tough fibers of the kale and makes it more pleasant to eat!
- To assemble the bowls, start with a base of 1 cup of hot brown rice. Then, top the rice with half of the roasted sweet potatoes and half of the massaged kale. Slice a fresh avocado and scoop it out - I do 1 oz avocado per bowl. Add a touch of salt and pepper on top of the avocado and serve! Or, if you are like Eric, add some eggs (or grilled chicken, etc.).
Notes
Make sure you are using ripe avocado!
Nutrition
Calories: 465kcalCarbohydrates: 66.4gProtein: 10.5gFat: 20.1gSaturated Fat: 2.6gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 12.7gSodium: 700.2mgPotassium: 750.9mgFiber: 10.7gSugar: 3.9g
Tried this recipe?Let us know how it was!