LEAFY SWEET POTATO GRAIN BOWL
WITH LIME TAHINI DRESSING
A healthy, hearty warm grain bowl. Perfect for a packed lunch or as a side for dinner. The lemon tahini dressing is creamy, punchy - and vegan!
Servings: 2 (or 4 as a side) Total Time: 40 minutes
RECIPE
1.Preheat oven to 425°F. Dice the sweet potatoes into ½ inch pieces and spread onto a large baking tray. Drizzle with 1 tbsps olive oil and toss to combine. Roast for 30 minutes, or until soft. Flip halfway.
2. Meanwhile, cook the brown rice according to the package instructions.
3. While the sweet potatoes and brown rice are cooking, make the dressing by combining all the ingredients in a jar, starting with 3 tbsp water. Shake to combine. Adjust salt and water as needed.
4. When the sweet potatoes and rice are cooked, add a few handfuls of the baby arugula to a wide bowl. Add the rice, sweet potatoes and ¼ cup toasted pumpkin seeds.
5. Drizzle on half the dressing, mix, and add more arugula and dressing to taste.
Notes:
I find the easiest way to get even sweet potato pieces is to cut the potato in ½ inch rounds, and then stack and dice.
This recipe is so so easily adaptable! Add chicken, sub walnuts and/or kale. Endless possibilities.
Leafy Sweet Potato Grain Bowl - with Lime Tahini Dressing
Ingredients
- ¼ cup tahini
- 3 tbsps lime juice
- Zest of one lime
- 1 minced garlic clove
- 2 tbsps olive oil
- Water (as needed)
- ½ tsp salt
- 1 lb sweet potatoes
- 4 oz baby arugula
- ½ cup brown rice (uncooked)
- ¼ cup toasted pumpkin seeds
Instructions
- Preheat oven to 425°F. Dice the sweet potatoes into ½ inch pieces and spread onto a large baking tray. Drizzle with 1 tbsps olive oil and toss to combine. Roast for 30 minutes, or until soft. Flip halfway.
- Meanwhile, cook the brown rice according to the package instructions.
- While the sweet potatoes and brown rice are cooking, make the dressing by combining all the ingredients in a jar, starting with 3 tbsp water. Shake to combine. Adjust salt and water as needed.
- When the sweet potatoes and rice are cooked, add a few handfuls of the baby arugula to a wide bowl. Add the rice, sweet potatoes, and ¼ cup toasted pumpkin seeds.
- Drizzle on half the dressing, mix, and add more arugula and dressing to taste.