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Home » Recipes » Kale, Spinach And Sweet Potato Bowl

Kale, Spinach And Sweet Potato Bowl

greenevi_brownricebowl3

This month The AOA has declared June, the Cataract Awareness Month.

One more benefit of eating healthier….healthier eyes!

Eating foods high in antioxidants, such as beta-carotene, selenium and vitamin C and E will help ward off Cataracts and keep your eyes healthy. Foods that involve kale, sweet potatoes, carrots, turnips, spinach, butternut Squash, oranges, just to name a few. Here is a tasty recipe that is delicious and healthy too!

INGREDIENTS

• 1 can of chickpeas

• 1 sweet potato

• ⅔ cups of brown rice

• 5 cups of tightly packed fresh spinach

• 1 tbsp garlic powder

• 1 tsp turmeric

• ½ tsp cayenne pepper

• ½ tsp cinnamon

• 2 cloves of garlic

• 2 tsp olive oil

• 2 tbsp tahini

• lime, juice

• 1 tsp maple syrup

• chili, salt, pepper

INSTRUCTIONS

1 Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.

2 Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.

3 Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.

4 Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas and sweet potato for 25-30 minutes.

5 Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.

6 For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.

7 Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing.

Enjoy!