I’ve tweaked and obsessed over this enough, and so am now posting my original entry for the local cafe Pure.
Sweet Potate n’ Satisfying
1 sweet potato, poked, peeled, washed, and steamed, then cut in chunks
2 cups broccoli, chopped
1/2 head red cabbage, shredded
1 cup edamame
4 cups spinach
2 cups mushrooms, chopped
2 cups cooked whole grain brown rice
In large pan, melt 1 Tbsp coconut oil. Add all veggies and sauté until tender. Add the cooked brown rice and cover on low until heated through. Add salt and pepper to taste.
For the almond butter dressing:
1/4 cup almond butter
1/3 cup water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp dillweed
In small saucepan, whisk all dressing ingredients to gently boiling. Boil and stir one minute; remove from heat. Cool 5 minutes. Add to rice mixture. Separate mix into bowls and sprinkle each serving with 1/2 tbsp sesame seeds, a sprig of raw kale, and a lemon wedge. Sprinkle some freshly ground black pepper.
(The cabbage and edamame are hiding!)