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    Home / Food & Drink / Recipes / Kale & Beetroot Tahini Bowl

    kale and beetroot bowl
    kale and beetroot bowl

    Kale & Beetroot Tahini Bowl

    Suitable for Vegans
    Difficulty Easy
    Serves 1
    Prep time 5 mins
    Cook time 20-40 mins

    Nutrients per serving

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    313 kcal 15.5 g 2.3 g 10.6 g 6.5 g 36.2 g 1.8 g 0.3 g

    You’ll need:

    • 1 cup chopped kale
    • 1 tbsp grapeseed oil
    • 1/2 cup chopped beetroot
    • 1/3 cup mixed greens
    • 1/2 cup chickpeas
    • 1/2 cup cooked wild rice
    • 1 tbsp sesame seeds

    For the sauce

    • 3 tbsp tahini
    • 1 tbsp miso paste
    • 1 tsp lemon Juice
    • 3 tbsp water

    Method

    Step 1
    Place the kale and olive oil into a medium non-stick frying pan and sauté on medium heat until kale starts to wilt.

    Step 2
    If the beetroot is raw, peel and dice into bite-sized chunks. Place on a baking sheet, drizzle with olive oil, salt and pepper. Roast at 200°C for 40-45 minutes until tender.

    Step 3
    Cook the rice according to package directions. Once everything is cooked, place the rice, chickpeas, greens, roasted beets, and kale in a bowl.

    Step 4
    To make the sauce, place the tahini, miso paste, water and lemon juice into a bowl and stir until smooth.

    Step 5
    Drizzle the sauce on the bowl and serve!

    Liked this? Then you’ll LOVE our Garden Veggie Bowl recipe

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