top of page

Miso Sweet Potato Brown Rice Bowl (Plant-based)

Going plant-based? With our high protein, low GI wholegrain rice, our brown rice is perfect for clean eating! This grain bowl pairs tender sweet potatoes, creamy avocado slices and crunchy kale chips on a bed of fluffy brown rice. Drizzled with a simple miso-tahini dressing, eating healthier is just as delicious!

Serves 1-2


1 cup The Little Brown Rice Company rice, cooked and cooled

1 1/2 sweet potato, cut into chunks

Bunch of kale

1 small avocado, sliced

Carrot curls


  • 1 tablespoon water

  • 2 Tbsp tahini

  • 1/2 Tbsp white miso paste

  • Juice of 1/2 lemon

  • 1/2 Tbsp maple syrup (or honey)

  • 1/4 tsp salt


  1. Roast or steam the sweet potatoes until fork tender.

  2. While potatoes are being cooked, prepare kale. Massage leaves with olive oil, lay on a baking sheet and sprinkle over salt. Bake at 200C for 15-20 minutes, until crispy.

  3. Whisk together dressing ingredients until smooth and creamy.

  4. Assemble the bowl: dish rice in bowl. Top with sweet potatoes, kale chips, avocado and carrot. Drizzle over dressing.

110 views0 comments


bottom of page