Candice Kumai’s Sweet Potato Bowl

Candice Kumai’s Sweet Potato Bowl is all we want to eat for lunch. Almost, every day.

She might have left for the East Coast, but she will always be a California Girl at heart. Candice Kumai is probably our favorite clean eats advocate with so much love for outdoors and all things health and fitness. Born in San Diego to a Japanese mom and American-Polish dad, Candice’s approach to food is influenced by Eastern as well as Western cultures with a good pinch of California taste. As a trained chef and food journalist Candice has written books to share her healthy eating tips & tricks and motivate us to make healthy eating choices. We are very thankful for that because this Sweet Potato Bowl from her latest book “Clean Eats” has been on repeat here at California Weekend. Make it, eat it and feel good!

And if you want more of Candice check out her blog here, follow her Instagram adventures and get her books!

Candice Kumai’s Sweet Potato Bowl

Time: 30 min, Serves 6


Carrot-Ginger Vinaigrette:

  • 3 carrots, peeled and chopped
  • 1/2 medium sized yellow onion, chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 1/2 cup rice vinegar
  • 2 tbsp tamari or soy sauce
  • 2 tbsp water

For the Salad:

  • 4 cups cooked brown rice ( about 2 cups uncooked rice)
  • 4 small sweet potatoes sweet potatoes
  • 1 eggplant
  • 1 package mushrooms
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tbsp olive oil
  • pinch salt
  • 1 cup sweet peas
  • 1 cup shredded kale
  • 1 avocado

Cook rice according to package instructions. Rice will take the longest so make this first. Better, make rice the evening before so you are ready to go.

Add all dressing ingredients to a blender and pulse until smooth. Set aside.

Preheat oven to 395°. Wash sweet potato and cut into circles. Wash eggplant and cut into 1/4 inch squares. In a big bowl combine sweet potato, eggplant, mushrooms, sweet peas and sprinkle with smoked pepper, garlic, salt, and oil. Toss to combine. Spread the vegetables on a greased baking sheet and bake for about 20 min, or until vegetables are browned and tender, but not mushy. Cut the avocado in cubes.

To assemble the salad, place rice in individual bowls and top with vegetables, kale, avocado and Carrot-Ginger Vinaigrette. Mix to combine and enjoy!

*Recipe adapted from Clean Green Eats by Candice Kumai.

** Napkin by Happy French Gang


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