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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


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!

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