Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette
Curl up sometime this long weekend with this warm bowl of winter vegetables and rice. If you have any leftover roasted vegetables lying around, like squash or Brussels sprouts, be sure to toss them in! 🥙🥕
Ingredients (organic if possible):
4 cups cooked brown rice (about 2 cups uncooked)
1 cup shredded kale
1 cup roasted sweet potatoes, cut into 1-inch cubes
1 ripe avocado, pitted, peeled, and cubed
1 cup leftover roasted vegetables (optional)
3 carrots, peeled and roughly chopped
2 tablespoons yellow onion, roughly chopped
1/2 cup rice vinegar
2 tablespoons reduced-sodium tamari sauce
2 tablespoons water
2 tablespoons peeled and roughly chopped fresh ginger
1. In each of four individual serving bowls, add 1 cup of cooked brown rice. Top each with an equal amount of avocado cubes, sweet potato, shredded kale, and leftover roasted veggies, if available.
2. For the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
3. Top each serving bowl with 2 tablespoons of the Carrot-Ginger Vinaigrette and mix with a fork, serve at room temperature, or heat as desired.