Sweet Potato Bowl with Herb Tahini Recipe
This bowl with sauteed kale, brown beech mushrooms and chickpeas pairs perfectly with roasted sweet potatoes. The herb tahini dressing is addicting! If you bring this for lunch, we recommend bringing...
Keywords
- sweet potatoes
- brown rice
- onion
- mushrooms
- green kale
- garlic
- cilantro
- lemon
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Cooking tools:
- Blender
- Food processor
- Oven
- Baking dish
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Stove
- Fork
- Spatula
Ingredients
- 1/2 pound sweet potatoes (1 large or 2 small), peeled
- 2 tablespoons olive oil, divided
- 1 cup cooked brown rice
- 1/4 cup red onion, chopped
- 1 (3.5 oz) pakcage brown (or white) beech mushrooms
- 2-3 cups green kale, chopped (about 1/4 head kale)
- 1 can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/4 cup water
- 1 garlic clove, sliced
- handful cilantro
- 1/2 lemon, juiced
- salt to taste
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