Name: Chickpea grain bowl with lemon tahini
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice (from ⅔ cup dry), cooked without salt; 2 medium sweet potatoes (about 260 g), peeled and cut in ¾-inch cubes; 1 tbsp olive oil; ¼ tsp salt, for the sweet potato; ½ tsp black pepper; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed; 4 cups chopped kale (about 8 leaves), stems removed; 2 cups shredded red cabbage; 2 medium carrots, peeled into ribbons; ½ medium red onion, thinly sliced; 2 tbsp cider vinegar; 2 tbsp sesame seeds; 4 tbsp tahini; 4 tbsp lemon juice (about 1½ lemons), plus a wedge to squeeze on the kale; ½ tsp garlic powder; ¼ tsp ground cumin; ¼ tsp salt, for the sauce; 6 tbsp water, for the sauce

Ingredients

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2 cups cooked brown rice (from ⅔ cup dry), cooked without salt
2 medium sweet potatoes, peeled and cut in ¾-inch cubes
1 tbsp olive oil
¼ tsp salt, for the sweet potato
½ tsp black pepper
1 can (15 oz) no-salt-added chickpeas, drained and rinsed
4 cups chopped kale (about 8 leaves), stems removed
2 cups shredded red cabbage
2 medium carrots, peeled into ribbons
½ medium red onion, thinly sliced
2 tbsp cider vinegar
2 tbsp sesame seeds
4 tbsp tahini
4 tbsp lemon juice (about 1½ lemons), plus a wedge to squeeze on the kale
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp salt, for the sauce
6 tbsp water, for the sauce

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories467

Total fat	16.8 g
Saturated fat	2.4 g
Sodium	396 mg
Total carbohydrate	68.7 g
Dietary fiber	13.0 g
Total sugars	10.0 g
Protein	14.3 g

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