Suitable for Vegans
Prep time 5 mins
Cook time 20-40 mins
Nutrients per serving
- 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
Place the kale and olive oil into a medium non-stick frying pan and sauté on medium heat until kale starts to wilt.
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.
Cook the rice according to package directions. Once everything is cooked, place the rice, chickpeas, greens, roasted beets, and kale in a bowl.
To make the sauce, place the tahini, miso paste, water and lemon juice into a bowl and stir until smooth.
Drizzle the sauce on the bowl and serve!
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