This brown rice bowl with yummy veggies and a maple-tahini sauce is the perfect comforting dinner. It is a budget-friendly and nourishing recipe that doesn’t take a lot of time and has a lot of nutritional punch. It’s loaded with fiber, magnesium-, and selenium-rich nutty brown rice, iron bomb garlicky spinach, protein-rich chickpeas and delicious sweet potato, which contains an incredible amount of vitamin A. This salad is delicious cold or warm, so it can be made hours before serving. You can make everything except the spinach ahead of time.
Prep Time – 15 minutes
Cook Time – 40 minutes
Total Time – 55 minutes
Serves 3-4 people
Ingredients
- 1 cup of chickpeas cooked
- 1 sweet potato cubed and cooked
- 1 cup cooked brown rice or grain of your choosing
- 5 cups of spinach
- 2 cloves of fresh garlic
- 2 tsp garlic powder
- 1 tsp turmeric
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 2 tsp olive oil
- 2 Tbsp tahini
- Juice of one fresh lime
- 1 tsp maple syrup
- Salt, pepper and chili powder to taste
Instructions
- 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.
- Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.
- Rinse, drain, then dry cooked chickpeas. 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.
- Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili powder. Bake chickpeas and sweet potato for 25-30 minutes.
- Heat up 1 teaspoon of olive oil in a large pan, add minced garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.
- For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.
- Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing. Enjoy!
