Sweet Potato Forbidden Rice Bowls
Happy Halloween! Thank you for joining Deborah and me for another hopefully inspiring Meatless Monday! Today I have a delicious nutrition packed Sweet Potato Forbidden Rice Bowl you will love!
After scrolling through pictures and trying to decide what to post for todays Meatless Monday link-up this one jumped out at me, so much so it was scary! With the bright orange sweet potatoes, forbidden black rice, kale, red Craisins it just had that Halloween look and it screams deliciousness! I could literally eat this bowl daily lately with all the delicious flavors and textures. If you haven’t had Forbidden, or black rice, before it’s a slightly nuttier rice than white or brown rice but not as earthy and hearty as wild rice and a softer texture. It’s called black rice but when cooked can range from a dark purple hue to black. It use to be called longevity rice as it’s been said to ensure good health and long life. It’s a much healthier rice than other rice varieties packing higher levels of vitamins, minerals, and fiber. According to Chinese herbal medicine it’s considered to be a blood tonifier, perfect for tonight with all the vampires out! Haha!
In this bowl I pair some of my other fall favorites, roasted sweet potatoes and kale. Two delicious healthy nutrient packed foods that are great in power or Buddha bowls, or anything really. With my love for cranberries still going strong had to add some Craisins, and for texture I went with crumbled dried apple chips instead of fresh apples in this one but you can swap those out for two chopped apples if desired. Than…. the icing, oh wait I mean dressing I just forgot because it’s so sweet (not literally), on top the Maple Tahini Dressing drizzled on top! Trust me this bowl is far from boring and will have your taste buds and body dancing from all the flavors, textures, and nutrition packed into it!
Eating healthy doesn’t have to be hard or boring. If you’re like us and have busy nights packed with activities bowls like these are easy to throw together. It takes less than 30 minutes to cook the rice and sweet potatoes and only a couple minutes to throw the bowls together. You can also make the rice and sweet potatoes ahead of time and have dinner ready when you need it in less than 10 minutes. Take bowls like this on the go and reheat or they are even delicious cold, I love cold roasted veggies. When life get busy and crazy that is when we need healthy whole food nutrition the most, to keep our bodies running at their best!
Aside from just looking like a perfect bowl for Halloween it’s easy to throw together before getting ready for the Halloween festivities. Whatever you have planned tonight it will fill you up, not leaving you hungry and craving all the candy, and fuel your night full of fun.
Of course this bowl is perfect for any night of the week not just Meatless Monday or Halloween. As I said it’s easy to throw together so you can even batch cook or cook the rice and sweet potatoes ahead of time to throw together for a quick dinner any night of the week!
Sweet Potato Forbidden Rice Bowls
Makes 4 servings
2 large sweet potatoes, peeled chopped into chunks
1c Forbidden rice, black rice (Whole Foods, also sold at Target)
2-3 (5-6oz) large handfuls of kale, large stems removed and chopped
1 TBSP extra virgin olive oil or avocado oil
1c dried apple chips (Bare Simple Cinnamon Crunchy Apple Chips)
1/2c dried cranberries, Craisins, optional
sea salt and pepper
Maple Tahini Dressing:
1-2 TBSP maple syrup (I use 1 but add more if desired, it’s all personal taste)
1 TBSP apple cider vinegar
3 TBSP water
Preheat oven to 425F. Line a rimmed cookie sheet with foil, spray with coconut oil or non stick spray, and set aside. Start rice and cook per package instructions. Peel sweet potatoes and cut into about 1″ chunks, I cut 3/4-1″ slices and than cut those in quarters. Arrange sweet potatoes on prepared baking sheet and spray with a little coconut oil and bake for 15-20 minutes until tender. In a large bowl massage kale with evoo/avocado oil, just drizzle the oil over the kale and rub it in and toss with the kale. This will make the kale softer. Season kale with sea salt and pepper. In a small bowl or jar mix together dressing ingredients until smooth. If making the dressing ahead of time store in the refrigerator, just note it will get a little thicker while in the refrigerator. Assemble bowls placing kale in the bottom and top with rice, sweet potatoes, dried cranberries, drizzle with Maple Tahini Dressing, and sprinkle with crumbled apple chips. Enjoy!
Like it? PIN it for later!