My recent cooking experiments have led me to believe that there is something super comforting about eating warm food in a big beautiful bowl. As nutritious and refreshing as raw salads are, winter is a time that many of us crave and can truly benefit from incorporating more warm, cooked meals into our eating. Although hearty pasta dishes and soups are some of my favorite comfort foods, some of the greatest meals-in-a-bowl are those that are basically thrown together with more unique ingredient combinations. My tip for building a nourishing meal in a bowl is to be sure to include a nice balance of nutrient-dense carbohydrates, vegetables, healthy fats, and protein. This wholesome winter power bowl contains carbohydrates in the form of whole grain brown rice and sweet potatoes, protein from the lentils, healthy fats in the deliciously-creamy dressing, and extra veggie power from the kale.

This particular bowl is one of my favorite meals to eat after a long yoga practice to help me feel satiated on all levels. I hope you enjoy this recipe, and feel inspired to create more bowls with similar wholesome ingredients!

Lentil, Kale, and Sweet Potato Nourish Bowl

Serves 2-3

Print Recipe

Ingredients

1/2 cup dry brown rice, rinsed*
1/2 cup dry brown or French lentils, rinsed*
2 cups vegetable broth
2 tbsp extra-virgin olive oil, divided
1 medium sweet potato, peeled and cubed
1-2 cloves garlic, minced
1 large bunch kale, stems removed and leaves torn
1/2 tsp salt
Lemon-tahini sauce**
Ripe avocado chunks, optional

Instructions

In a medium saucepan, combine the rice and lentils with the broth. Bring to a boil, then reduce heat to simmer, covered, for 35-45 minutes, or until the broth has been absorbed.
Meanwhile, preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss the sweet potato cubes with 1 tablespoon olive oil and 1/4 teaspoon of salt, and spread evenly on the prepared baking sheet. Roast for 30-40 minutes, until tender and caramelized on the edges.
Heat the remaining tablespoon of olive oil in a small sauté pan. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the kale and sauté a few minutes more, until wilted, then season with 1/4 teaspoon of salt.
Choose your favorite bowls, and evenly divide the cooked rice and lentils, the sweet potato, and the kale, among them. Drizzle with lemon-tahini dressing, and top with avocado chunks, if desired. Enjoy!

Notes

*When cooked together, the lentils will be soft because they have a shorter cooking time than brown rice. If you prefer a more tender texture, you may cook them separately according to package directions.

*You may choose to soak your rice and lentils in a medium bowl with water for 2 hours or up to overnight, then drain them. If doing so, the broth may initially be reduced to 1 1/2 cups. Add more during cooking, if necessary.

**Creamy Lemon-Tahini Sauce