I always love a good veggie bowl, and this basic bowl has been my go-to recently. I love it so much that I realized on the days I wasn’t bringing a version of it to work, I’d run across the street to Jivamuktea Cafe and essentially get the same thing. So, I’ve been making a big batch of black rice on Sunday, along with some roasted sweet potatoes and massaged kale. Then I’m all set for a few quick easy lunches and dinners. I top it with some perfectly ripe avocado and super crunchy sprouted watermelon seeds. The turmeric tahini dressing is the perfect compliment (and a much needed anti-inflammatory during these extra rough winter months).

  • 1 cup of black rice, cooked according to package
  • 2 small-medium sweet potatoes, cut into 1/2 in” dice
  • 1 head of kale, washed and de-stemmed
  • 2 avocados, sliced
  • Handful of sprouted watermelon seeds (or any other nut/seed for crunch)
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp ground turmeric
  • Dash of cayenne pepper
  • Dash of maple syrup
  • 1/4 cup water
  • Salt and pepper to taste

Preheat the oven to 425 degrees F. Combine the tahini, lemon juice, olive oil, turmeric, cayenne, maple syrup, and water in a bowl and whisk together. Add about half of the water to start, and slowly add the rest until it reaches your desired consistency. Season with salt and pepper and set aside.

Toss the diced sweet potato with olive oil and any spices you have on hand. I used a little bit of chili powder, garlic powder and (more!) turmeric. Season with salt and pepper and roast for about 20 – 30 minutes or until tender, depending on the size of your dice.

Tear the kale into small pieces and place in a bowl. Drizzle with a little bit of apple cider vinegar and/or olive oil and a pinch of salt. Make sure your hands are clean and massage the kale until it turns bright green and reduces in size by about half. It would also be great drizzled with a little bit of tamari or liquid aminos.

Assemble bowls with the rice, sweet potato, kale, avo + watermelon seeds. Drizzle with turmeric tahini and enjoy!