Kale-Sweet Potato-Chickpea-Bowl

adapted from Brittany Mullins of Eating Bird Food

1 can of chickpeas (drained and rinsed)

about 4 cups kale

2 sweet potatoes (chopped and roasted with sea salt)

grain of choice (quinoa, millet, wheatberries, rice)

Place chickpeas in a microwave safe dish. Cover loosely. Heat until warm.

Make grains. I usually accomplish this by using my rice cooker. (Makes my life easy.)

Chop potatoes into bite size pieces. Place on baking sheet and spray with coconut oil and sprinkle with salt. Bake at 400 degrees for 30 minutes.

Put desired amount of chopped kale into boiling water for 3 minutes. Immediately drain and put in ice water for 1 minute. Drain. Set aside.

Place kale, sweet potatoes, chickpeas, and grain in a bowl. Drizzle with Spicy Peanut Butter Sauce.

Spicy Peanut Butter Sauce 

from Brittany Mullins of Eating Bird Food 

1/2 c. peanut butter

2 cloves garlic

1/2 T. fresh ginger

1/8 c. white rice vinegar

1/8 c. brown rice syrup

1/8 c. tamari

1/2 c. water

Place all ingredients in a blender and blend until smooth.