Kale & beetroot tahini bowl

kale and beetroot bowl on a dark background

Kale and beetroot are health foods in their own right, but pair them together with a drizzle of tahini and you have double the power in one tasty meal!

Vegan

Easy

Serves 1 portion

Nutrition: per serving

Calories

313kcal

Protein

10g

Total fat

15g

Saturates

Fibre

Carbs

36g

Sugar

Salt

Ingredients

1 handful chopped kale
1 tbsp grapeseed oil
20g beetroot, chopped
1 handful mixed greens
20g chickpeas
100g cooked wild rice
1 tbsp sesame seeds
3 tbsp tahini
1 tbsp miso paste
1 tsp lemon Juice
3 tbsp water

Method

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.

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!