Knoxville rice bowl

This is a recreation of a bowl I ordered in the summer of 2019 at the Sunspot restaurant in Knoxville. The dressing makes it all come together. A solid weeknight option.

725 kcal per serving

Cooking time: 45 minutes

Instructions

1. If you don't already have cooked rice, prepare about 2 cups.
2. Heat the oven to 400 F (200 C). Wash and peel 2 sweet potatoes, then cube them into bite-size pieces. Toss in 1 tbsp avocado oil, spread on a baking sheet, and roast for about 25-35 minutes.
3. Prepare half a batch of the baked crunchy chickpeas (recipe here). Place the chickpeas on a second baking sheet and roast them alongside the sweet potatoes for about 20 minutes so that they turn out on the less crunchy side.
4. Quarter the cabbages by slicing them twice along the stem. Orient each quarter so that the knife again goes parallel to the stem, then very thinly slice 1/2 of the red cabbage and 1/4 of the green cabbage. Put the sliced cabbage in a bowl and crumple it a little with your fingers to soften it.
5. In a small bowl, make the dressing by combining 3 tbsp olive oil, the juice of 2 limes, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper.
6. Pour about half of the dressing over the chopped cabbage and mix.
7. Peel and chop 1 avocado into bite-size pieces.
8. Arrange all ingredients in bowls and drizzle with the remaining dressing.