Warm Peanut Kale and Rice Salad

Posted bychefbayleafPosted inLunchTags:, , ,

Salads are a perfect food. They have so many forms and are generally pretty refreshing and healthy. I typically associate salads with a nice cool crisp lettuce or pasta salad, but there are warm salads too! Warm salads are much better for the cooler months when you want something hot and hearty. They are generally pretty easy to prep as you can cook all the components before had, mix ’em all together in a bowl and pop that sucker in the microwave when you’re ready. The recipe here makes about 4 portions of salad so is a nice lunch prep for the week, if that is what you are looking for.

I tried to make the flavors a nice balance of sweet and smoky. The Thai peanut sauce the kale is baked in provides a nice sweet and fatty flavor to the dish. Meanwile, the sweet potatoes are seasoned with smoked paprika to provide a nice earthy savor that pairs perfectly with the rice and chickpeas. I really love this salad, so I hope you do too!

Ingredients

  • 2 large sweet potatoes – cubed
  • 8 cups packed kale (equivalent to 1 large bag or bundle) – chopped
  • 1/3 cup long grain brown rice
  • 1 cup water
  • 1 can of chickpeas, drained
  • 4 tbsp. peanut butter
  • 2 tbsp. water
  • 8 tsp. rice vinegar
  • 4 tsp. liquid aminos
  • 2 tsp. agave
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 3 tbsp. olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375 F
  2. Bring 1 cup of water to boil in a small pot and salt well. Add in rice and return to a boil for 5 minute. Reduce to a simmer for 20 minutes, or until water is absorbed
  3. Toss sweet potatoes with 1 tbsp. olive oil, smoked paprika, and salt and pepper to taste. Bake on a metal baking sheet for 20 minutes, stirring halfway through.
  4. Toss chickpeas with 1 tbsp. olive oil garlic powder and salt and pepper to taste. Bake in over in a metal baking dish for 15 to 20 minutes, or until crispy. Stir halfway.
  5. Mix together the peanut butter, agave, 2 tbsp. water, rice vinegar, and liquid aminos. The mixture will be very thin.
  6. Combine the kale and the peanut sauce and spread onto a metal baking sheet. Bake in the oven for 10 minutes, just until wilted
  7. To serve place 1/4 of the kale on a plate, top with 1/2 cup sweet potato, 1/4 cup of rice, and 1/4 cup of chickpeas. Add any salt and pepper to taste.

Enjoy!

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