Vegan Iron-Rich Kale Tahini Rice Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Carrot
  • 1/4 cup Chickpeas, cooked and drained
  • 2 cups Kale, fresh
  • 1 Lemon
  • 1 squeeze Lemon

• Condiments

  • 1/4 cup Tahini
  • 2 tbsp Tamari

• Pasta & Grains

  • 1 cup Brown rice per serving

• Baking & Spices

  • 1 Nutritional yeast
  • 1 pinch Salt
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 2 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1 Hemp seeds

• Liquids

  • 3 tbsp Water

Found on thevietvegan.com

Description

Ingredients

• 1/4 cup tahini (ground sesame paste)
• 2 tbsp tamari (or to taste, I dont like my food that salty)
• 1 lemon, juiced (3-4 tbsp, but you can do this to taste. I love lemon a lot)
• 3 tbsp water
• 2 tbsp olive oil
• Optional: cayenne pepper powder or hot sauce for extra oomph
• 1 cup of steamed brown rice per serving
• 1 tsp olive oil
• 2 cups of fresh kale
• a pinch of salt (to taste)
• 1 squeeze of lemon (about 1/2 tsp of juice for the kale)
• 1/4 cup cooked and drained chickpeas
• 1/2 carrot, peeled and grated
• Hemp seeds
• Toasted sesame seeds
• Nutritional Yeast

Directions

• Cook the rice (I use a rice cooker).
• Grate the carrots.
• Strip the kale, tear it into bite sized pieces, wash well, and all that jazz.
• Whisk all ingredients together for the tahini sauce. Adjust according to taste (add more tamari if you like it saltier, less lemon juice if you dont like it as tangy). Set aside.
• To sauté the kale, preheat a skillet to medium heat. Add 1 tsp oil and kale and sauté until soft. If you want it a little more tender, add some water once the heat gets going to steam the kale in the pan. Remove from heat and finish with a pinch of salt and a squeeze of lemon juice to keep it perky and green.
• Layer the brown rice on the bottom.
• Arrange sautéed kale, chickpeas, and carrot, then drizzle about 2 tbsp of tahini sauce on top. Garnish with hemp seeds, toasted sesame seeds, or whatever your heart desires.