Spring Rice & Veggie Bowl with Plant Based Dip & Spread

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• 1 large sweet potato, cubed
• 1 tbsp Olive oil
• 2 cups brown rice, cooked
• 2 cups baby kale
• ½ cup microgreens
• 1 carrot, mandolin sliced lengthwise
• 1 cup red cabbage, shredded
• 1 cup chickpeas, optional to roast 
• 1 watermelon radish, sliced and quartered
• Toasted sesame seeds
• Toby’s Plant Based Dip & Spread

• 1 tbsp dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp lemon juice
• 2 tbsp olive oil

Gather all of the ingredients. Heat a skillet over medium high heat. Add olive oil and the sweet potato, cook for 15 minutes until tender and lightly charred. 

Meanwhile, in a glass bottle or jar, add dijon mustard, apple cider vinegar, lemon juice, olive oil, and salt & pepper, lid and shake until vinaigrette is fully combined.

Divide the rice, baby kale, microgreens, carrot, red cabbage, chickpeas, and watermelon radish between two medium serving bowls. Top each bowl with a serving of Toby’s Plant Based Dip & Spread. 

Drizzle over with some vinaigrette or Toby’s Honey Mustard Dressing & Dip and sprinkle on sesame seeds. Serve and enjoy your Spring Rice & Veggie Bowl!