Food

Easy Detox Bowl Recipe With Sweet Potato & Kale

07.02.17

Sydne Style shares detox recipe for a sweet potato and kale bowl I’m so excited to share today’s Sunday Bites & Sips. If you follow me on social media, you’ve seen me shoot with my girl Falcon every time I’m in New York City. Not only is she an amazing photographer but she’s my go-to when it comes to healthy eating. In celebration of her new blog launch, I asked her to create a healthy recipe for my Sydne Style fam. Falcon came up with a detox bowl that she calls her Buddha Bowl. I tried it last week and it’s so good! I can’t wait to hear what you think!

Falcon’s Easy Detox Bowl

This is my go-to recipe for lunch or dinner when I’ve been eating a ton of junk and am craving a good detox while still being satiated. Lemon is great for detoxing the liver, beets are anti-inflammatory and great for purifying your blood, kale contains magnesium—a wonderful stress-reducer—alfalfa sprouts are full of antioxidants and the sesame seeds in tahini are great for digestion, along with being a collagen booster for hair and skin. — Falcon Griffith

Ingredients

Bowl

  • 1/2 cup short grain brown rice
  • 1/2 cup navy beans, canned
  • 1 small sweet potato
  • 2 Lacinato kale leaves, chopped
  • 1 lemon
  • 1 beet, peeled and julienned (can substitute with 2 tbsp beet sauerkraut)
  • Handful alfalfa sprouts
  • Pinch of sea salt

Garlic Tahini Sauce

  • 2 tbsp Tahini
  • 1/4 cup water
  • 1 garlic clove (optional)
  • Pinch of sea salt
  • Squeeze of lemon
Directions
  • Preheat oven to 400° F.
  • Rinse sweet potato. Place on parchment paper and cook in oven for 45 minutes or until thoroughly cooked.
  • Once cooked, slice into 1 inch rounds and set aside.
  • Cook brown rice according to package instructions.
  • Drain and rinse navy beans for a couple of minutes (to eliminate gas-producing properties). Set aside and mix in a squeeze lemon juice, sea salt and pepper to taste.
  • Massage a squeeze of lemon juice and sea salt into chopped kale leaves and set aside (the combo of lemon juice and sea salt “cook” the kale to break down that raw taste and make it more palatable).
  • To prepare the garlic tahini sauce, place all ingredients in a high speed blender. Blend on high until smooth. Adjust seasonings to taste or add water by the tablespoon to reach desired consistency.
  • Starting with the rice, layer your bowl with the sweet potato, navy beans, kale, beet and alfalfa sprouts. Top with a drizzle of tahini sauce and a squeeze of lemon and enjoy!
Tips
  • You can make large batches of the rice, sweet potato and tahini sauce to have leftovers on hand.

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