Sweet Potato, Beet and Chickpea Bowl with Tahini

• Produce

  • 3 Beets, roasted and diced
  • 1 can Chickpeas / garbanzo beans, organic
  • 4 cups Kale
  • 1/2 Lemon, Juice of

• Condiments

  • 1 Tahini dressing
  • 2 tbsp Tahini paste

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Other

  • 3 Small or 2 large sweet potatoes, baked and diced

Found on thenuttypear.com

Ingredients

• 3 small or 2 large sweet potatoes, baked and diced
• 1 can organic chickpeas / garbanzo beans
• 3 beets, peeled, roasted and diced
• 4 cups kale, sauteed in olive oil until wilted
• Tahini Dressing
• 2 tablespoons tahini paste
• 1 teaspoon apple cider vinegar
• Juice of ½ lemon
• **Store bought option: Trader Joe’s Tahini Sauce (no sneaky ingredients and super easy!)

Directions

• Bake the sweet potatoes at 350 for 45 min - 1 hour. At the same time you can roast the beets. I like to peel them first, roast them whole and then dice. You can saute the kale at any time in olive oil with salt and set aside. When everything is done cooking, mix together all the ingredients in a bowl and top with the dressing! The dressing is super delicious homemade, but as an alternative, Trader Joe’s Tahini sauce (near the hummus in the store) is a great option. Drizzle with dressing and enjoy!