Step 1

Roast sweet potatoes if you haven't already. Chop 1 large sweet potato into 1/4 inch chunks, drizzle 1 teaspoon of oil and sprinkle with a little sea salt. Bake at 400° F for 30 minutes. This step is best done ahead of time.

Step 2

Cook brown rice according to package instructions while sweet potatoes are roasting.

Step 3

Prepare kale by washing, de-stemming and chopping. Then steam in a steamer basket for 3-5 mins or until tender. You can blanch or sauté the kale if you'd rather.

Step 4

Make peanut sauce by blending all the sauce ingredients in a blender until smooth. Add water to thin sauce and create desired consistency.

Step 5

Once all ingredients are prepped, grab two bowls and evenly distribute brown rice, kale, chickpeas and sweet potato chunks between both.

Step 6

Drizzle each with as much peanut sauce as you'd like. Serve warm or at room-temp.