Kale, Chickpea and Sweet Potato Bowls

Rice bowls with blanched kale, baked sweet potatoes and chickpeas in a creamy almond sauce.

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4



  • 1 cup uncooked long grain brown rice
  • 1 bunch of fresh kale, cleaned and de-stemmed
  • 1 cup cooked chickpeas, or 1 15 oz. can
  • 2 medium sweet potatoes, cut into bite size chunks
  • sea salt, to taste

Creamy Almond Sauce

  • 1/4 cup almond butter
  • 1 clove of garlic, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon wheat-free tamari, shoyu or soy sauce
  • 1 tablespoon brown rice syrup
  • a pinch of cayenne pepper (optional)
  • water, to thin


  1. Preheat oven to 400F and line a baking sheet with parchment paper or silicon baking mat.
  2. Chop sweet potatoes into 1/4 inch chunks, sprinkle with sea salt and bake for 30 minutes.
  3. While sweet potatoes are baking, cook brown rice according to the instructions on the package.
  4. Blanch kale in boiling water for 3 minutes, remove kale from water with a slotted spoon and place kale in an ice water bath so it stops cooking. Drain and squeeze the water out, chop and set the kale aside.
  5. Prepare creamy almond sauce and set aside.
  6. When the rice and sweet potatoes are done you can start compiling your bowls. Each bowl should contain 1/2 cup brown rice, 1/2 cup blanched kale, 1/4 cup chickpeas, 1/2 cup roasted sweet potato chunks.
  7. Drizzle each bowl with some of the creamy sauce and enjoy!

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Nutrition Information Per Serving

  • Calories: 443
  • Calories from Fat: 101
  • Total Fat: 11.2
  • Saturated Fat: 1.2 g
  • Sodium: 256 mg
  • Carbs: 75.6 g
  • Dietary Fiber: 8.3 g
  • Net Carbs: 67.3 g
  • Sugars: 5 g
  • Protein: 12 g