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Kale and Sweet Potato Brown Rice Bowls

Brittany Mullins
  • 45 minutes
  • Serves 2

INGREDIENTS

1 cup

cooked brown rice (or quinoa)

2 cups

steamed kale

1/2 cup

cooked chickpeas

2 cups

roasted sweet potato chunks

1/4 cup

peanut butter

1 clove

garlic, chopped

2 tsp

fresh ginger, chopped

2 tbsp

rice vinegar

2 tbsp

low sodium tamari or soy sauce

2 tbsp

maple syrup

1 pinch

cayenne pepper (optional)

water, to thin