Sweet Potato and Kale Rice Bowl with Peanut Dressing
In short: Roasted sweet potato and crisp kale over brown rice with red cabbage, finished with a creamy lime and ginger peanut dressing and crushed peanuts. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Sweet potatoes caramelize in a hot oven, and kale roasted for only a few minutes turns crisp at the tips and tender in the middle. Together with chewy brown rice and a peanut dressing that is salty, sweet and sharp with lime, they make a bowl that holds up well for packed lunches. The dressing takes two minutes with a spoon, and any extra is good with noodles or raw vegetables.
Instructions
- Put the rice and water in a pot, bring to a boil, cover and cook on low heat for 35 to 40 minutes, until tender. Leave covered for 5 minutes, then fluff.
- Meanwhile, heat the oven to 220°C (425°F). Toss the sweet potatoes with 2 tablespoons of the oil, the paprika and salt and spread them on a large baking sheet. Roast for 20 minutes.
- Toss the kale with the last tablespoon of oil and a pinch of salt. Add it to the tray, turn the sweet potatoes and roast for 8 to 10 minutes more, until the potatoes are tender and the kale edges are crisp.
- Whisk the peanut butter, tamari, lime juice, maple syrup, ginger, garlic and chili flakes in a bowl. Add the warm water a tablespoon at a time until pourable.
- Divide the rice among four bowls. Top with the sweet potatoes, kale and red cabbage.
- Drizzle with the peanut dressing and finish with the chopped peanuts.
Tips
- Keep an eye on the kale. It goes from crisp to burnt in a minute, so pull the tray out as soon as the edges darken.
- Use white rice or quinoa if you are short on time. Cooking brown rice in a big batch on Sunday makes assembling these bowls much quicker.
Questions and answers
Can I meal prep these bowls?
Yes. Store the rice, roasted vegetables, cabbage and dressing in separate containers for up to 4 days. The kale softens in the fridge but still tastes good.
Can I use almond butter instead of peanut butter?
Yes. Almond or cashew butter make a milder dressing. Add a little extra lime juice, since they are less sharp than peanut butter.
How do I make the dressing thinner or thicker?
Add warm water a teaspoon at a time to thin it. To thicken it, stir in another spoonful of peanut butter.
How long does it take to make Sweet Potato and Kale Rice Bowl with Peanut Dressing?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sweet Potato and Kale Rice Bowl with Peanut Dressing?
About 620 kcal per serving, with 15 g of protein, 90 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 90 g |
| Fat | 22 g |
| Fiber | 11 g |
| Sugar | 13 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
