{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Chickpea grain bowl with lemon tahini",
 "description": "A lunch bowl of brown rice, chickpeas, massaged kale, roasted sweet potato and crisp raw vegetables under a lemon tahini sauce, built from parts you can cook once and eat all week.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT50M",
 "recipeIngredient": [
  "2 cups cooked brown rice (from ⅔ cup dry), cooked without salt",
  "2 medium sweet potatoes (about 260 g), peeled and cut in ¾-inch cubes",
  "1 tbsp olive oil",
  "¼ tsp salt, for the sweet potato",
  "½ tsp black pepper",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed",
  "4 cups chopped kale (about 8 leaves), stems removed",
  "2 cups shredded red cabbage",
  "2 medium carrots, peeled into ribbons",
  "½ medium red onion, thinly sliced",
  "2 tbsp cider vinegar",
  "2 tbsp sesame seeds",
  "4 tbsp tahini",
  "4 tbsp lemon juice (about 1½ lemons), plus a wedge to squeeze on the kale",
  "½ tsp garlic powder",
  "¼ tsp ground cumin",
  "¼ tsp salt, for the sauce",
  "6 tbsp water, for the sauce"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F and line a big sheet pan with parchment. Toss the sweet potato with the oil, the first ¼ tsp salt and the pepper. Spread in one layer and roast 25 to 30 minutes, turning once, until the edges brown and a fork slides in."
  },
  {
   "@type": "HowToStep",
   "text": "While it roasts, stir the red onion and cider vinegar together in a small bowl. Leave it for at least 15 minutes; the onion turns pink and loses its bite."
  },
  {
   "@type": "HowToStep",
   "text": "Shake the sauce in a jar: tahini, 4 tbsp lemon juice, garlic powder, cumin, the second ¼ tsp salt and 6 tbsp water. It starts thick and turns pourable as you shake. Add another tablespoon of water if it stays stiff; that water is not counted."
  },
  {
   "@type": "HowToStep",
   "text": "Put the kale in a large bowl with a squeeze of lemon from the wedge. Massage it with your hands for about 1 minute, until it is dark, soft and has shrunk by about half."
  },
  {
   "@type": "HowToStep",
   "text": "Divide the rice among 4 bowls. Add the chickpeas, kale, cabbage, carrot ribbons, roasted sweet potato and a spoonful of the pickled onion, each in its own corner."
  },
  {
   "@type": "HowToStep",
   "text": "Sprinkle each bowl with ½ tbsp sesame seeds and drizzle about 3 tbsp of the sauce over the top. Serve at room temperature or warm."
  },
  {
   "@type": "HowToStep",
   "text": "Keep the parts in separate containers in the fridge for up to 4 days, sauce in a jar. Cool cooked rice and potato within 2 hours, then refrigerate. Reheat rice and potato to 165 °F; the rest is eaten cold."
  }
 ],
 "imageAlt": "Brown rice, chickpeas, kale, shredded red cabbage, carrot ribbons, roasted sweet potato and pink pickled red onion, each in its own corner, sesame seeds sprinkled on, lemon tahini sauce drizzled over, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "467 kcal",
  "proteinContent": "14.3 g",
  "carbohydrateContent": "68.7 g",
  "fatContent": "16.8 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "10.0 g",
  "sodiumContent": "396 mg",
  "fiberContent": "13.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/buddha-bowl.jpg",
 "url": "https://asharedpalate.com/buddha-bowl"
}