Beet Grain Bowl w/ Tahini Sauce

Prep Time: 15 minutes // Cook Time: 20 Minutes Servings: 4

What to do

  1. Preheat the oven to 425° F
  2. Prep sweet potatoes, broccoli and beets. Set the beets aside, allowing them to come to room temperature.
  3. 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.
  4. Roast for 20 minutes, or until the broccoli is browned and sweet potatoes are fork tender.
  1. 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.
  2. 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.
  3. Remove broccoli and sweet potatoes from the oven and allow to cool for 5 minutes.
  4. 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 garnish

    with 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