This healthy twist on a Thai classic is perfect for weekday lunches! Veggie bowls are great for using what’s available in the fridge to provide a delicious and filling meal.
Prepare the Dainty Brown rice according to package instructions.
Fill a pot with cold water, add the white beans and bring to a boil. Once the water is boiling, let the beans simmer for 45 minutes. After 45 minutes, remove, drain, and place in a bowl. Note: for a faster solution use canned white beans.
To make the dressing; blend the tahini, coconut milk, lemon juice, cilantro, hemp seeds, curry paste, garlic powder, and black pepper. Refrigerate for a minimum of 2 hours.
Cut the kale into thin slices, massage with lemon juice and place in a serving bowl.
On top of the kale base, add rice, beans, tomatoes, spring onions, and the prepared dressing. Sprinkle with sesame seeds.