Tahini Kale White Bean Bowls

Ingredients

• 2 Cup instant brown rice - 2 (cups)
• 2.5 Cup water, divided - 2 1/2 (cups), Divided: 2 cups for rice, 1/4 cup for skillet, and 1/4 cup for sauce.
• 1 Tablespoon extra-virgin olive oil - 1 (tablespoon)
• 8 Cup kale, chopped - 8 (cups), Chopped into bite-size pieces if needed.
• 2 Can canned cannellini beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 0.33 Cup tahini - 1/3 (cup)
• 2 Each lemons - 2 (medium), Juiced to get 1/4 cup juice.
• 1 Tablespoon maple syrup - 1 (tablespoon)
• 2 Teaspoon Dijon mustard - 2 (teaspoons)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Divided across rice, skillet, and sauce.
• 0.33 Cup roasted sunflower seeds - 1/3 (cup)

Instructions

1. Prep beans, kale, lemons, and water

   1. *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.

2. Cook the rice

   2. 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.

3. Sauté kale and beans

   3. 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.

4. Whisk the tahini-lemon sauce

   4. 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*.

5. Assemble the bowls

   5. Divide *fluffed brown rice* among bowls, top with *warm kale and beans*, drizzle with *tahini-lemon sauce*, and sprinkle with *roasted sunflower seeds*.