South of the Border Buddha Bowl

A hearty vegan main, with smoky tofu, brown rice, roasted sweet potatoes, kale and a velvety lime-infused pumpkin seed dressing.

Bowls:
1 cup uncooked, short-grain brown rice
1¾ cups water
2 large sweet potatoes, sliced into ½-inch rounds
6 cups torn, raw kale
1 block firm tofu (hemp or organic soy), pressed to remove excess water
1 tsp smoked paprika

Velvety Southwestern Dressing:
1/3 cup mixture raw sunflower seeds and raw pumpkin seeds
½ cup + 2 tbsp hot water
zest of 1 lime
2 tbsp fresh lime juice
1 tbsp flaxseed oil or extra-virgin olive oil
2 tsp pure maple syrup
1 tsp cumin
½ tsp salt
½ clove garlic

View the full recipe at Clean Wellness →