Ingredients
Bowl
- Sweet potato, cut into medium chunks (1)
- Beet, cut into medium chunks (1)
- Broccoli florets (2 cups)
- Cauliflower florets (2 cups)
- Chickpeas, drained and rinsed (1 cup)
- Kale, chopped (4 cups)
- Avocado (1)
Tahini dressing
- Tahini sesame seed paste (1/3 cup)
- Garlic, minced (1)
- Lemon juice (3 tbsp)
- Water (1/4 cup)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F or 200°C.
- Place sweet potato, beet, broccoli, cauliflower, and chickpeas on a baking dish. Season with salt and pepper and drizzle with avocado oil. Bake for 30 minutes until tender, flipping halfway through.
- Meanwhile, combine tahini sesame seed paste, garlic, lemon juice, water, salt, and pepper. Mix well. Add more water if needed.
- Place kale in a bowl. Add avocado and baked vegetables. Drizzle with tahini dressing.
