18mTahini Kale White Bean Bowls
Fast plant-based bowls with cannellini beans, kale, brown rice, tahini, sunflower seeds, and lemon. A creamy tahini-lemon sauce ties everything together for a quick weeknight dinner.
- Energy
- 635 calories per serving
- Protein
- 25.8 g per serving
- Carbs
- 87.2 g per serving
- Fat
- 23.8 g per serving
- Sodium
- 983 mg per serving
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Cook this recipe
- chopped kale-8 cups
- water, divided-2.5 cups
- instant brown rice-2 cups
- tahini-0.33 cups
- canned cannellini beans-2 cans
- roasted sunflower seeds-0.33 cups
- medium lemons-2 each
- extra-virgin olive oil-1 tbsp
- maple syrup-1 tbsp
- Dijon mustard-2 tsp
- kosher salt-0.75 tsp
- garlic powder-0.5 tsp
Rinse and drain the beans, chop the kale into bite-size pieces if needed, and juice the lemons to get 1/4 cup juice; measure 2 cups water for the rice, 1/4 cup water for the skillet, and 1/4 cup water for the sauce.
Use a stable cutting board and keep fingers tucked while chopping kale and cutting lemons.
In a medium saucepan, bring 2 cups water and 1/4 teaspoon kosher salt to a boil. Stir in instant brown rice, cover, remove from the heat, and let stand 5 minutes; fluff with a fork.
Handle the hot saucepan with dry pot holders.
While the rice stands, heat olive oil in a large skillet over medium-high heat. Add chopped kale, 1/4 cup water, and 1/4 teaspoon salt; cook 2 minutes, then stir in cannellini beans until the kale is tender, 2 to 3 minutes.
Handle the hot skillet with dry pot holders and keep the handle turned inward to prevent bumps and spills.
In a small bowl, whisk tahini, 1/4 cup lemon juice, maple syrup, Dijon mustard, garlic powder, remaining 1/4 teaspoon salt, and 1/4 cup water until smooth and pourable.
Divide fluffed brown rice among bowls, top with warm kale and beans, drizzle with tahini-lemon sauce, and sprinkle with roasted sunflower seeds.
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