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Rice Bowl With Chicken, Kale and Creamy Tahini Dressing

A brown rice bowl with shredded chicken, kale, roasted chickpeas and creamy tahini dressing, perfect healthy lunch or dinner
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

Creamy Tahini Dressing

  • 2 tablespoons tahini
  • ½ cup extra-virgin olive oil
  • 2 tablespoons raw apple cider vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey
  • ¼ teaspoon ground ginger
  • 2 garlic cloves, smashed or minced

Kale & Roasted Chickpea Bowl

  • 1 ½ cups crispy roasted chickpeas
  • 6 cups stemmed, roughly chopped kale
  • 1 tablespoon extra-virgin olive oil
  • 2 cups cooked brown rice, warm or room temperature
  • 2 cups shredded chicken, store-bought rotisserie or homemade
  • 1 large avocado, diced
  • ¼ cup crumbled feta cheese
  • ¼ cup sunflower seeds
  • ¼ cup fresh chives, chopped

Method

  1. Make the dressing. In the base of a blender, combine the tahini, olive oil, apple cider vinegar, salt, sesame oil, honey, ground ginger, garlic, and ¼ cup water. Blend until smooth and creamy, about 2 minutes. Add more water 1 tablespoon at a time until your desired consistency is reached. Taste and adjust seasoning.
  2. Make the Bowl. Place the kale in a large bowl. Drizzle with 1 tablespoon olive oil and massage the kale with your hands for about 2 minutes, or until tender.
  3. Divide the rice among 4 bowls. Top each with the kale, chickpeas, chicken, and avocado. Sprinkle with the feta, sunflower seeds and chives. Drizzle generously with the sesame dressing and serve.