Jasmine rice, pumpkin seeds, and kale

1 cup brown jasmine rice
1 6-inch piece of lemongrass
Bunch kale
Pumpkin seeds, dry toasted
Large handful mung bean sprouts

For the sauce:

½ cup tahini
1 tsp rice vinegar
1 T tamari
Black sesame seeds
1 tsp sweet chili paste

Cook the rice with the lemongrass. Make sauce by combining tahini, rice vinegar, tamari, and sweet chili paste. Keep the mixture thick. Dry toast pumpkin seeds in a pan on low heat. Seeds will pop. When rice is nearly ready, steam kale.

Serve rice as a base with a mound of kale, sprouts, and pumpkin seeds. Dollop dressing on top and sprinkle with sesame seeds.