You know a meal is simple when the dressing is the most complicated part! This easy-to-make rice and sweet potato bowl with herb tahini dressing is hardy enough to fill you up, but light enough so it won’t weigh you down. This meal is a great source of vitamin A, vitamin C and fiber. This recipe makes four servings, with each serving containing 440 calories when using 1 tbsp of the tahini dressing.
- 2 medium sweet potatoes
- ½ cup tahini
- ¼ cup water
- 1 garlic clove, sliced
- Handful of cilantro
- 2 cups brown rice, cooked
- ½ red onion
- 3 cups Brown Beech mushrooms
- 15 oz can of chickpeas, drained and rinsed
- ¼ head of kale
- Olive oil
- Salt & pepper to taste
While your oven preheats to 375° F, begin peeling and dicing the sweet potatoes. When the potatoes are all cut, place them on a foiled-lined baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 25 minutes.
While the potatoes are baking, start mixing the herb tahini. In a blender or food processor, combine the tahini, water, garlic, lemon juice and cilantro. Process until combined, add some salt to taste and blend for an additional minute.
Over at the stove, begin cooking the brown rice, and in a large saute pan, heat olive oil over medium heat. While that's warming, peel and dice the onion. Cook the onion and Brown Beech mushrooms for about three minutes or until soft. Open the can of chickpeas, drain and rinse, and add them to the pan, cooking for an additional three minutes. Add the kale and stir to combine. Cook until the kale is soft and set to the side.
Place the baked sweet potatoes on a bed of rice. Add the kale and chickpea mix and drizzle on the herb tahini dressing. Enjoy!
Never miss another Cancer Talk blog!
Sign up to receive our monthly Cancer Talk e-newsletter.Sign up!