Best with Organic Cooked Beets
Beet Grain Bowl w/ Tahini Sauce
What to do
- Preheat the oven to 425° F
- Prep sweet potatoes, broccoli and beets. Set the beets aside, allowing them to come to room temperature.
- Place sweet potatoes and broccoli florets on a large baking sheet. Generously drizzle with olive oil and sprinkle with 1⁄2 tsp salt, pepper, garlic powder, and Italian seasoning. Toss the vegetables until coated. Spread into an even layer.
- Roast for 20 minutes, or until the broccoli is browned and sweet potatoes are fork tender.
- Place the torn kale in a large mixing bowl. Sprinkle with 1⁄4 salt and the juice of 1⁄2 a lemon. Use your hands to massage the kale and tear into bite size pieces. Set aside.
- To make the tahini sauce, whisk tahini, juice of 1 lemon, minced garlic, maple syrup, and salt & pepper in a small bowl. Stir in one water tablespoon at a time, to thin out the sauce. Mix until smooth.
- Remove broccoli and sweet potatoes from the oven and allow to cool for 5 minutes.
- To assemble the grain bowl, add the massaged kale to the bottom of a shallow bowl, top with sweet potatoes, broccoli, wild rice, and beets. Drizzle with Tahini sauce and garnishwith sesame seeds. Enjoy!
What you’ll Need
Grain Bowl
– 1⁄2 pkg Love Beets Organic Cooked Beets, quartered
– 1 bunch kale, torn
– 10 oz broccoli florets
– 2-3 sweet potatoes, quartered & thinly sliced, about 2 cups
– 2 cups cooked wild rice
– Olive oil
– 3⁄4tspsalt
– Juice of 1⁄2 lemon
– Freshly cracked black pepper, to taste
– 1 tsp garlic powder
– 2 tsp Italian seasoning
Tahini Sauce
– 1⁄3 cup tahini
– Juice of 1 lemon, about 3 tbsp
– 2 cloves garlic, minced
– 2 tbsp maple syrup
– 2-3 tbsp water
– 1⁄4 tsp salt
– Freshly cracked black pepper, to taste