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Kale & beetroot tahini bowl
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!
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
313kcalProtein
10gTotal fat
15gSaturates
2gFibre
6gCarbs
36gSugar
1gSalt
0gIngredients
- 1 handful chopped kale
- 20g beetroot, chopped
- 1 handful mixed greens
- 20g chickpeas
- 100g cooked wild rice
- 1 tsp lemon Juice
- 3 tbsp water
Method
1
Place the kale and olive oil into a medium non-stick frying pan and sauté on medium heat until kale starts to wilt.
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.
3
Once everything is cooked, place the rice, chickpeas, greens, roasted beets, and kale in a bowl.
4
To make the sauce, place the tahini, miso paste, water and lemon juice into a bowl and stir until smooth.
5
Drizzle the sauce on the bowl and serve!
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