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:
Preheat oven to 425°F. Line a baking sheet with foil. Rinse and drain chickpeas. Place orange sweet potato and chickpeas on tray and season with 2 tbsp. (4 tbsp. for 4 servings) olive oil, spice blend, salt and pepper to taste. Put in oven and set timer for 15 minutes. When timer goes off, turn veggies over and cook another 5-8 minutes, or until sweet potatoes are tender.
Rinse rice blend under cold running water. Add to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) salted water. Bring to a boil, reduce heat, cover with a lid and cook for about 15 minutes, or until grains are tender.
Wash lemon, zest and halve lemon. Add shredded kale, red cabbage, lemon zest, and half of the lemon juice into mixing bowl. Mix well with hands until the colours of the vegetables brighten up. Season to taste with salt and pepper. Halve avocado, remove pit, slice, and set aside. Wash and chop cilantro.
Whisk together tahini, maple syrup, remaining lemon juice, 2 tbsp. (4 tbsp. for 4 servings) of water, and black pepper to taste, until creamy.
Assemble + Serve:
Divide rice, marinated vegetables and sweet potatoes into sections in serving bowls. Garnish with cilantro, avocado and drizzle tahini sauce over everything. Enjoy!