Warm Crispy Rice Kale Bowl with Lemon Tahini Dressing

By Marie Hill

A nourishing, winter-friendly bowl you’ll want on repeat.

It’s January, and winter is still very much wintering. Everyone wants to feel fueled and steady, but with minimal time and maximum payoff. This bowl is built for that season: warm, crunchy, bright, and practical enough to repeat all week.

Urban Remedy’s Macro Salad is what first hooked me on this flavor and texture combo. I used to buy it while traveling - usually in California or Utah - where Whole Foods carried it. Texas didn’t always have the same access to Urban Remedy’s fresh options, so I created a version you can easily make at home. It hits the same notes, with a few upgrades I think you’ll love.

A special touch: crispy rice inspired by my Ecuadorian roots. When rice cooks in a pot, the bottom sometimes turns golden and crunchy. In Ecuador, that coveted layer is called cocolón, and my brother and I always competed for it. This recipe brings that same texture to a modern bowl by baking chilled rice until each grain crisps beautifully.

Why This Bowl Is Nutrient-Dense

• Kale, sweet potato, and beets: fiber plus vitamins A, C, K, beta carotene, and antioxidants. Beets also support muscle recovery.

• Chickpeas + pepitas: plant protein, fiber, and minerals like magnesium, zinc, and iron.

• Tahini + olive oil: healthy fats that help you absorb fat-soluble vitamins from the vegetables.
  

Upgrade: Bone Broth Rice

Cooking rice in bone broth adds deeper flavor, a little extra protein, and collagen-rich compounds. Look for certified organic brands if possible.

Why the Rice Is Cooled Overnight

Cooling cooked rice and refrigerating it overnight forms resistant starch, which many people find easier on digestion and steadier for blood sugar. Reheating doesn’t remove the benefit—and it helps create that cocolón-style crisp.
Food safety note: Cool rice quickly, refrigerate promptly, and reheat fully.

Ingredients

Crispy Bone Broth Rice (make ahead)

• 1 cup dry jasmine or basmati rice

• 1 3/4 cups chicken bone broth (use 1 1/2 cups broth + 1/4 cup water if very salty)

• 1 tbsp olive or avocado oil

• Optional: 1 tbsp coconut aminos or tamari

• Optional: 1 tbsp garlic chili oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika (optional)

• Salt to taste

Roasted Sweet Potato & Beets

• 1 large sweet potato, small cubes

• 2 medium beets, peeled and cubed (or cooked beets, chopped)

• 1 1/2 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp salt

• Black pepper

Crispy Cumin Chickpeas

• 1 can chickpeas, rinsed and dried very well

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp salt

Bowl Build

• 5 packed cups chopped raw kale, stems removed

• 1/3 cup pepitas

Lemon Tahini Dressing

• 1/3 cup tahini

• 2 tbsp olive oil

• 1/4 cup fresh lemon juice

• 2 tbsp apple cider vinegar

• 2 tbsp maple syrup

• 1 small garlic clove, finely grated

• 1 tsp salt

• 3–7 tbsp water to thin

Instructions

1. Cook the Rice (Make Ahead)

1. Rinse rice until the water runs mostly clear.

2. Add rice and bone broth to a pot and bring to a gentle boil.

3. Cover, reduce to low, cook 18–20 minutes.

4. Turn off heat and let sit covered 10 minutes.

5. Spread rice on a sheet pan to cool quickly, then refrigerate overnight.
   

2. Roast the Vegetables

1. Heat oven to 425°F.

2. Toss sweet potato and beets with oil, cumin, salt, pepper.

3. Roast 25–35 minutes, stirring once, until caramelized and tender.
   

3. Roast the Chickpeas

1. Pat chickpeas very dry.

2. Toss with oil, cumin, salt.

3. Roast 20–30 minutes at 425°F, shaking halfway.

4. Cool and store airtight if not serving immediately.
   

4. Crisp the Rice

1. Keep oven at 425°F; line a pan with parchment.

2. Toss cold rice with oil, optional aminos/tamari, garlic powder, paprika, salt.

3. Spread into a thin layer.

4. Bake 15 minutes, flip, spread again.

5. Bake another 8–10 minutes, checking every 5 min, until edges are crisp and golden.

6. Cool and store airtight if not serving immediately.
   Note: Using coconut aminos makes the rice look darker.
   

5. Make the Dressing

Whisk tahini, olive oil, lemon juice, vinegar, maple syrup, garlic, and salt.
Add water gradually until creamy and pourable.

Two Ways to Serve

Option 1: Assemble + Eat (Rice is the only thing made ahead)

1. Add chopped kale to a large bowl.

2. Add warm roasted sweet potato and beets.

3. Add chickpeas and pepitas.

4. Drizzle with dressing and toss.

5. Top with crispy rice last so it stays crunchy.
   

Option 2: Reheat Everything Tomorrow (my personal favorite)

Day 1: Cook rice, roast vegetables, roast chickpeas, make dressing. Store separately.
Day 2:

1. Heat a large skillet with a drizzle of olive oil.

2. Warm sweet potato, beets, and pepitas 4–6 minutes.

3. Add chopped kale and cook 1–2 minutes until slightly wilted.

4. Turn off heat, add dressing, toss.

5. Add crispy rice and chickpeas.

6. Serve warm.
   

Macros (Estimated)

Per serving (1 of 4). Values vary by broth, tahini, and vegetable size.
With dressing:

• Calories: 736

• Protein: 17 g

• Carbs: 88 g

• Fat: 37 g

• Fiber: 12 g

Without dressing:

• Calories: 531

• Protein: 14 g

• Carbs: 78 g

• Fat: 19 g

• Fiber: 10 g