This wholesome winter power bowl combines whole grain rice, hearty lentils, roasted sweet potato, and leafy green kale to create a meal that'll leave you feeling full and satisfied. It's a wonderful balance of nutrient-dense carbohydrates, vegetables, healthy fats, and protein, balanced out with a zesty, creamy lemon-tahini dressing. This makes a great lunch that'll keep you full until dinner, or post-workout meal that'll help your body recover.

Wholesome Winter Power Bowl With Sweet Potato, Kale, and Lemon-Tahini Dressing [Vegan]



For the Bowl:

  • 1/2 cup uncooked brown rice
  • 1/4 cup uncooked lentils
  • 2 tablespoons olive oil, divided
  • 1 medium sweet potato, scrubbed and cubed
  • 1 clove garlic, minced
  • 2 cups kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 teaspoon sea salt

For the Lemon-Tahini Dressing:

  • 1/2 cup tahini
  • Juice of 1 lemon


  1. In a medium saucepan, combine lentils and rice with 1 1/2 cups of water and sea salt. Bring to a boil, then reduce heat to simmer and cook, covered, for 35-40 minutes, or until the water has been absorbed.
  2. While the rice and lentils are cooking, preheat your oven to 350°F and line a baking sheet with parchment paper. Toss sweet potato cubes with olive oil and 1/4 of sea salt, and spread evenly onto the prepared baking sheet. Roast for 30-40 minutes, until tender and golden on the edges.
  3. Meanwhile, heat remaining tablespoon of oil in a small sauté pan. Add garlic and sauté for 1-2 minutes, until fragrant. Add kale and sauté a few minutes more, until wilted.
  4. Make the lemon-tahini dressing by whisking together the tahini and lemon juice in a small bowl.
  5. Choose two of your favorite bowls, and evenly divide the cooked rice and lentils, the sweet potato, and the kale, among the two bowls. Drizzle with lemon-tahini dressing, and serve.


You may soak your rice and lentils in a medium bowl with water for 8 hours or overnight then drain and rinse well. If you choose to soak them, reduce the cooking water to 1 cup.