Kale and Sweet Potato Brown Rice Bowls

• 2 whole Medium Sweet Potatoes
• 1 pinch Sea Salt
• 1 cup Long Grain Brown Rice, Uncooked
• 1 bunch Fresh Kale, Washed And De-stemmed
• 1 cup Cooked Chickpeas, Or 1 15oz Can
• 1/2 cups Creamy Peanut Butter
• 2 cloves Garlic
• 1/2 Tablespoons Fresh Ginger, Finely Chopped
• 18 cups Rice Vinegar
• 18 cups Tamari, Shoyu Or Soy Sauce
• 18 cups Brown Rice Syrup
• 1 pinch Cayenne Pepper
• 1/4 cups Water (or More), To Thin

1. Preheat oven to 400 degrees F. Chop sweet potatoes into 1/4-inch chunks, sprinkle with sea salt and bake for 30 minutes.
2. While sweet potatoes are baking, cook brown rice according to the instructions on the package.
3. Blanch kale in boiling water for 3 minutes, remove kale from water with a slotted spoon and place kale in an ice water bath so it stops cooking.
4. Drain and squeeze the water out, chop and set the kale aside.
5. Drain chickpeas and set aside.
6. Prepare creamy peanut sauce by putting all the remaining ingredients expect water (peanut butter, garlic, ginger, rice vinegar, tamari, brown rice syrup, cayenne pepper) in a blender or food processor and blending.
7. Add as much water as necessary to reach your desired consistency.
8. When the rice and sweet potatoes are done, you can start assembling your bowls.
9. Each bowl should contain 1/2 cup brown rice, 1/2 cup blanched kale, 1/4 cup chickpeas, 1/2 cup roasted sweet potato chunks.
10. Drizzle each bowl with a good amount of creamy peanut sauce and enjoy!

potatoes, salt, brown rice, fresh kale, chickpeas, peanut butter, garlic, fresh ginger, rice vinegar, shoyu, brown rice syrup, cayenne pepper, water

Taken from tastykitchen.com/recipes/main-courses/kale-and-sweet-potato-brown-rice-bowls/ (may not work)