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As most of you know by now – I love Kale. I love how much nutrients are packed into this humble veggie, I love how it stands up to the steaming rice bowl salads I love to make, as opposed to the ‘wiltiness’ of spinach. Here is a vegan diet recipe that I fall back on time and time again. Of course you could use other veggies such as grated carrots, beets, zucchini, butternut squash, but the technique is the same. A big bowl of rice, topped with steamed veggies and on top of that a delicious sauce. Who said plant based eating is not fun!


  • Salad ingredients:
  • 1 bunch of kale, washed, stems removed, and cut into thin strips
  • 2 large sweet potatoes, peeled and cut into bit-size pieces
  • 2 cups cooked rice
  • 1 large red pepper, diced small
  • 1 small red onion, minced
  • 1 tsp. low-sodium tamari
  • Salt and pepper to taste
  • Tahini Miso sauce ingredients:
  • ½ cup lemon juice
  • 24 Tbsp. water
  • 6 Tbsp. tahini
  • 23 tbsp miso
  • 2 Tbsp. rice wine vinegar
  • ¼ tsp. garlic powder or 1 garlic clove, minced
  • Salt and pepper to taste
  • Optional toppings:
  • Chopped walnuts or slivered almonds
  • Dried cranberries (unsweetened)
  • Diced avocado


  1. In a large pot, cook rice according to package instructions, remove from heat and keep covered.
  2. While rice is cooking, place sweet potato in a steam basket and cook until just tender, approximately 5-8 minutes.
  3. As soon as you take the rice off of the burner, add the red pepper and onion and kale, on top of the rice, cover the pot and let sit for 5 minutes.
  4. After 5 minutes, transfer the rice and veggie mixture into a large bowl, add tamari and stir.
  5. To assemble the bowl, divide rice mixture among 4 plates, then the sweet potato. Add additional toppings of walnuts, dried cranberries, and avocado if desired. Drizzle the bowls with 2 tablespoons of tahini sauce each.


The tahini-miso sauce I make is super easy and super nutritious. Miso is a fermented soy paste, loaded with good bacteria and good for your tummy. You can leave it out if you don’t have it on hand. Any remaining sauce can be stored for up to one week. The tahini sauce is also great on a salad or over mixed steamed vegetables.


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