These generously portioned and nutrient dense Buddha bowls are great while the potatoes are still warm, or make them ahead and served chilled. For lunch the next day, simply save the dressing on the side and top with freshly diced avocado just before serving.
1 small sweet potato
½ cup brown rice
1 small clove garlic, minced or grated on a rasp-style grater
¼ cup Cabot Plain Greek Yogurt
2 teaspoons lemon juice or red wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon coarse kosher salt
¼ teaspoon ground pepper
3 cups stemmed and shredded kale, curly or Lacinato
1 ripe avocado, pitted and diced
1 carrot, peeled with a vegetable peeler into strips
2 ounces Cabot Sharp Cheddar Cheese, cubed
¼ cup sweetened dried cranberries
3 tablespoons toasted pumpkin seeds or sunflower seeds
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PREHEAT oven to 350°F. Roast sweet potato until cooked through and tender when pierced with a knife, 45 to 55 minutes. Cut into chunks.
BRING brown rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to medium-low to maintain a gentle simmer, and cook until the water is absorbed and the rice is tender, about 40 minutes. Let sit covered.
WHISK garlic, yogurt, lemon juice, olive oil, salt and pepper in a small bowl. Add 3 to 4 tablespoons water to thin to desired consistency.
ARRANGE kale in the bottom of two large shallow bowls. Top with the sweet potato and brown rice. Arrange avocado, carrot strips, cheese, cranberries and pumpkin seeds over the rice and kale. Drizzle with the dressing, dividing evenly.