Purple Sweet Potato Power Bowl
Prep time
Cook time
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Nutty brown rice is topped with roasted purple sweet potatoes, kale, and a thick drizzle of a deliciously creamy hemp seed and pepita dressing.
Recipe type: Lunch
Serves: 2
  • 2 purple potatoes, washed and cut into 1/4-inch-thick slices
  • 1 bunch kale, washed and stems removed
  • 1 tablespoon olive oil
  • sea salt
  • freshly ground black pepper
  • 2 cups cooked brown rice or quinoa
  • 1/4 cup raw pepitas
  • 1/4 cup hemp seeds
  • 1/2 cup plain almond milk
  • 1 garlic clove, minced
  • 2 teaspoons champagne or white wine vinegar
  • 1/2 teaspoon sea salt
  • black pepper
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line two baking pans with parchment paper. Spread the kale across one pan and the sliced sweet potatoes across the other. Drizzle the kale with a 1/2 tablespoon of olive oil and massage into the kale. Sprinkle with salt and pepper. Drizzle sweet potatoes with a 1/2 tablespoon of olive oil and sprinkle with salt and pepper.
  3. Pop both the kale and sweet potatoes in the oven. Roast the kale for 12 minutes until crispy but not brown. Roast the sweet potatoes in the oven for 25 to 30 minutes until tender.
  4. While the veggies are roasting, make the dressing by adding the pepitas, hemp seeds, almond milk, garlic, vinegar, 1/2 teaspoon sea salt, and freshly ground black pepper to a blender. Blend on high for 1-2 minutes and pour into a small container.
  5. Divide the brown rice or quinoa amongst two medium bowls. Layer the sweet potatoes along one side and the roasted kale on the other. Drizzle both bowls with the pepita and hemp seed dressing and serve immediately.
Recipe by Blissful Basil at https://www.blissfulbasil.com/purple-sweet-potato-power-bowl/