King Kale and Sweet Potatoes Bowl

I absolutely love buddha bowls! If made right, they are full of nutrients and flavors, like this King Kale and Sweet Potatoes Bowl shrouded in Avocado Dressing! To save time later, I recommend making a larger batch as this bowl is great for taking at work or school. Just make sure you keep the leftovers separately, in airtight containers and mix just before serving.

Preparation time 25 min
Cooking time 30 min
This recipe keeps for 3 days

Ingredients (2 servings)

Avocado Dressing

  • 1 fruit Avocado, raw (ripe)
  • 1 fruit Lime juice
  • 1/4 cup Coriander leaves, fresh (or parsley)
  • 1/4 cup Parsley leaves, fresh
  • 1/4 tsp Salt
  • 2 tbsp Water
  • 1 clove Garlic, raw

Baked Sweet Potatoes

  • 2 medium Sweet potatoes, raw (scrubbed and cubed)
  • 1/2 tbsp Grapeseed oil (any vegetable oil)
  • 1/8 tsp, flakes Hot chili pepper, sun-dried
  • 1/2 tsp Salt
  • 1 tsp, ground Cumin


  • 100 g Kale, raw
  • 1/2 tbsp Grapeseed oil (any vegetable oil)
  • 2 clove Garlic, raw (thinly sliced)
  • 1/4 tsp, flakes Hot chili pepper, sun-dried
  • 1/8 tsp Salt

To serve

  • 1/4 cup Black rice, uncooked
  • 1/2 cup Black beans, boiled, with salt (canned or homemade)


  • 1 whole Tomatoes, raw
  • 1 medium Red onion
  • 1/2 medium Red bell pepper
  • 1/4 tsp Salt

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  1. Prepare the sweet potatoes
    Wash, scrub (or peel) and cube the sweet potatoes into bite size pieces, around 1-2 cm (1/2 - 3/4 inch). Preheat the oven to 220C (425F) and line a baking sheet with parchment paper. In a mixing bowl, toss everything together, until the sweet potatoes are all evenly coated in oil and spices. Bake on a single layer, for 25 minutes, until tender and caramelized on the edges.
  2. Prepare the rice
    While the potatoes are in the oven, prepare the rice.
    Option 1 (classic) - Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
    Option 2 - Pressure cook at High Pressure for 25 minutes and natural release the steam. The water - rice ratio is 1:1.
  3. Prepare the kale
    While potatoes and rice are cooking, prepare the kale.
    Using your hands, pull the kale leaves from their stems. Coarsely chop the leaves. In a large skillet or Dutch oven, heat the oil over medium heat. Once hot, add in the sliced garlic, salt and chili flakes. Sauté for one minute. Add in the kale, one handful at a time. Toss to coat with oil. Cover and cook for 5 minutes. Remove the lid, season with salt and cook for another minute. Set aside.
  4. Prepare the dressing
    At this point, potatoes, rice and kale are done or almost done, prepare the dressing.
    Add the contents of the avocado, lime juice, cilantro, parsley, garlic and salt to a food processor. Process until smooth, scraping down the sides as necessary. To thin the dressing, add water, by the tablespoon, until it reaches the desired consistency. Set aside.
  5. Prepare the vegetables
    To prepare the vegetables, chop and mix together the red bell pepper, tomato and onion into small cubes. Season with salt and set aside.
  6. Build your bowl
    To build your bowl, divide the roasted potatoes, kale, black beans, vegetables and rice. Top with avocado dressing and enjoy!
  7. How to store
    Store the leftovers separately, in airtight containers, in the refrigerator for up to 3 days. Mix just before serving.

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One serving contains 521 calories, 13 grams of protein, 20 grams of fat, and 79 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.