Kale and Sweet Potato Brown Rice Bowls

Preheat oven to 400°F. Chop sweet potatoes into 1/4-inch chunks, sprinkle with sea salt and bake for 30 minutes.

While sweet potatoes are baking, cook brown rice according to the instructions on the package.

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.

Drain chickpeas and set aside.

Prepare creamy peanut sauce by putting all the remaining ingredients expect water (peanut butter, garlic, ginger, rice vinegar, tamari, brown rice syrup, cayenne pepper) in a blender or food processor and blending. Add as much water as necessary to reach your desired consistency.

When the rice and sweet potatoes are done, you can start assembling 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.

Drizzle each bowl with a good amount of creamy peanut sauce and enjoy!