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Kale, Spinach And Sweet Potato Bowl

This month The AOA has declared June, the Cataract Awareness Month.

One more benefit of eating healthier….healthier eyes!

Eating foods high in antioxidants, such as beta-carotene, selenium and vitamin C and E will help ward off Cataracts and keep your eyes healthy. Foods that involve kale, sweet potatoes, carrots, turnips, spinach, butternut Squash, oranges, just to name a few. Here is a tasty recipe that is delicious and healthy too!


• 1 can of chickpeas

• 1 sweet potato

• ⅔ cups of brown rice

• 5 cups of tightly packed fresh spinach

• 1 tbsp garlic powder

• 1 tsp turmeric

• ½ tsp cayenne pepper

• ½ tsp cinnamon

• 2 cloves of garlic

• 2 tsp olive oil

• 2 tbsp tahini

• lime, juice

• 1 tsp maple syrup

• chili, salt, pepper


1 Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.

2 Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.

3 Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.

4 Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas and sweet potato for 25-30 minutes.

5 Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.

6 For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.

7 Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing.