Vegetarian Rice Bowl
Prep Time: 5 min. Cook Time: 20-25 min. Total Time: 30 min. Servings: 5-6
Use: Basmati White & Brown, Long Grain White & Brown, & Himalayan Nature
1 large sweet potato, cubed
Drizzle of extra-virgin olive oil or oil of choice
2 red radishes
2 medium carrots shredded
1 cup shredded red cabbage
8-10 kale leaves chopped
2 cups cooked rice of choice
1 cup cooked chickpeas
¾ cup fermented veggie of choice (kohlrabi, cauliflower, cucumber, ginger, etc...)
Sesame seeds for garnish (choice)
Additional greens of choice (arugula, beets, basil, bean sprouts, etc...)
Himalayan salt and black pepper to taste
Preheat oven to 400°F.
On a large baking sheet, lined with parchment paper, toss sweet potatoes on and mix with olive oil (or oil of choice) with salt and pepper
Let it bake/roast for about 20-25 minutes (until golden brown)
While the sweet potato is cooking, thinly slice the radishes into rounds, shred carrots and cabbage, and chop kale.
Mix vegetables with lemon juice from fresh lemon and set aside.
Assemble rice bowls with rice, chickpeas, kale, carrots, red cabbage, radishes, fermented vegetable of choice, sweet potatoes, and any other greens.
Season with additional salt and pepper (if desired).
Top off with a sprinkle of crushed sesame seeds and Tahini dressing. S
Serve and enjoy!