• 1 ½ cups short grain brown rice
  • 2 ¼ cups water
  • Pinch of salt
  • 2 medium yams (about 1 – 1 ½ pounds)
  • 2 Tbsp olive oil
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 bunch kale, ribs removed and finely chopped
  • 2 tsp lime juice
  • 2 tsp olive oil
  • A couple pinches of salt
  • 1 Tbsp olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin seeds or ground cumin
  • ½ cup Que Pasa Mexicana salsa (mild or medium)
  • 1 14 oz can black beans, drained and rinsed
  • ¼ tsp salt
  • 1 recipe of the Creamy Tahini Dip


  • 1 avocado, diced
  • 4 -5 radishes, thinly sliced
  • 2 green onions, sliced
  • Microgreens, sprouts or cilantro
  • Lime wedges
  • Several handfuls of Que Pasa Thin and Crispy corn tortilla chips


  1. Preheat oven to 375F. Meanwhile, combine the rice, water and a pinch of salt in a medium saucepan and bring to a boil. Reduce heat to low, and cook for 35 – 40 minutes or until all the water is absorbed. Turn off heat and let it rest for 5 – 10 minutes. Fluff with a fork and set aside.
  2. While the rice is cooking, chop the yams into cubes and place on a baking sheet. Toss with olive oil, cumin, smoked paprika and salt. Roast in preheated oven for 35 – 40 minutes, until the yams are golden brown and tender.
  3. Massage the chopped kale with lime juice, olive oil and salt. Set aside.
  4. Make the tahini dressing. Thin dressing to your liking  with an extra tablespoon or so of water.
  5. Prepare the toppings.
  6. Heat a frying pan over medium heat. Add the olive oil and onion and saute until the onion is golden and translucent. Add the garlic, chili powder, and cumin and saute for another minute. Add the beans, salsa and salt and continue to cook for another 1 – 2 minutes, until the beans are heated through.
  7. To serve, assemble in bowls individually and top with the tahini dressing or toss all together in a large bowl and serve.