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Lentil, Kale, and Sweet Potato Nourish Bowl

Serves 2-3
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Ingredients
  

  • 1/2 cup dry brown rice, rinsed*
  • 1/2 cup dry brown or French lentils, rinsed*
  • 2 cups vegetable broth
  • 2 tbsp extra-virgin olive oil, divided
  • 1 medium sweet potato, peeled and cubed
  • 1-2 cloves garlic, minced
  • 1 large bunch kale, stems removed and leaves torn
  • 1/2 tsp salt
  • Lemon-tahini sauce**
  • Ripe avocado chunks, optional

Instructions
 

  • In a medium saucepan, combine the rice and lentils with the broth. Bring to a boil, then reduce heat to simmer, covered, for 35-45 minutes, or until the broth has been absorbed.
  • Meanwhile, preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss the sweet potato cubes with 1 tablespoon olive oil and 1/4 teaspoon of salt, and spread evenly on the prepared baking sheet. Roast for 30-40 minutes, until tender and caramelized on the edges.
  • Heat the remaining tablespoon of olive oil in a small sauté pan. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the kale and sauté a few minutes more, until wilted, then season with 1/4 teaspoon of salt.
  • Choose your favorite bowls, and evenly divide the cooked rice and lentils, the sweet potato, and the kale, among them. Drizzle with lemon-tahini dressing, and top with avocado chunks, if desired. Enjoy!

Notes

*When cooked together, the lentils will be soft because they have a shorter cooking time than brown rice. If you prefer a more tender texture, you may cook them separately according to package directions.
*You may choose to soak your rice and lentils in a medium bowl with water for 2 hours or up to overnight, then drain them. If doing so, the broth may initially be reduced to 1 1/2 cups. Add more during cooking, if necessary.
**Creamy Lemon-Tahini Sauce