This bowl of veggie goodness is built to nourish and energize! Spiced chickpeas and sweet potatoes are roasted to perfection then heaped into a bowl with a mix of brown and white rice, a bright slaw of marinated kale and cabbage, then topped with avocado, cilantro, and a creamy tahini dressing.
Roast Sweet Potatoes + Chickpeas
Turn oven to 425°F. Line a baking sheet with foil. Rinse and drain chickpeas. Place sweet potato and chickpeas on baking sheet. Season with 2 tbsp. (4 tbsp. for 4 servings) olive oil, spice blend, and salt and pepper to taste. Put baking sheet in oven and set timer for 15 minutes. When timer goes off, turn sweet potato and chickpeas over. Return baking sheet to oven and cook another 5-8 minutes, or until sweet potatoes are tender.
Rinse and drain rice blend in a fine mesh sieve. Add rice to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for about 15 minutes, or until grains are tender.
Wash, zest and cut lemon in half. In a large bowl, combine shredded kale, red cabbage, lemon zest, and half of the lemon juice. Mix well with clean hands until colours of the vegetables brighten. Season to taste with salt and pepper.
Cut avocado in half and remove pit. Slice into ½ inch pieces and scoop flesh out. Wash, pick and chop cilantro.
In a small bowl, add tahini, maple syrup, remaining lemon juice, 2 tbsp. (4 tbsp. for 4 servings) water, and black pepper to taste. Whisk until creamy.
Assemble + Serve
Divide rice, marinated vegetables, sweet potatoes, and chickpeas into sections in serving bowls. Garnish with cilantro and avocado. Drizzle tahini sauce over everything. Enjoy!