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03.31.20

Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette

Recipes > Mains

By: Candice Kumai

If you want sparkling, beautiful eyes, I’d dash to your local grocer, not the beauty supply store. No makeup, cream, or miracle salve will nourish your eyes like the vitamin A and beta-carotene you’ll get from sweet potatoes and carrots! I love to curl up with this warm bowl of grains and root vegetables in the winter months. If you have any leftover roasted vegetables lying around, like squash or brussels sprouts, be sure to toss them in!

VIDEO FOR YOU, QUEEN. Turnt up that sound xx ck

Serves 4

Ingredients:

6 cups cooked brown rice (about 3 cups uncooked)

1 cup shredded kale

1 cup roasted sweet potatoes, cut into 1-inch cubes

1 ripe avocado, pitted, peeled, and cubed

1 cup leftover roasted vegetables (optional)

Carrot-Ginger Vinaigrette

3 carrots, peeled and roughly chopped

2 tablespoons yellow onion, roughly chopped

1/2 cup rice vinegar

2 tablespoons reduced-sodium tamari soy sauce

2 tablespoons water

2 tablespoons peeled and roughly chopped fresh ginger

 

Directions:

In each of four individual serving bowls, add 1 1/2 cups brown rice. Top each with an equal amount of avocado cubes, sweet potato, shredded kale, and leftover roasted veggies, if available.

For the vinaigrette, combine all of the ingredients in a blender and blend until smooth.

Top each serving bowl with 2 tablespoons of the Carrot-Ginger Vinaigrette and mix with a fork, serve at room temperature, or heat as desired. Devour and appreciate every last bite! If you like this recipe? Please check out my new and delish book: Clean Green Eats, I promise you’ll look, feel and love better! xx ck

 

 

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