Fall in a meal! This tahini bowl is what I’ll be eating every day for the rest of the year, I’m sure. Anyone else do that with recipes they love? You can totally customize this with whatever veggies (and protein if you choose) that you want. The real MVP is the sauce. Tahini that doesn’t taste like dirt? Yes, please! Measurements are eyeballed but you can’t go wrong.
Tahini Bowl
Ingredients
+ 2 cups each broccoli, carrots and eggplant, squash, chopped
+ 4 cups kale, chopped
+ 2 cups rice
+ 2 chicken breasts, shredded
Sauce:
+ 1/2 cup tahini
+ 2 tbsp Dijon mustard
+ 2 tsp maple syrup
+ 1 tbsp lemon
+ Enough water to get it to a sauce consistency, I’m guessing I used around 1.5 cups
+ Salt and pepper to taste
Instructions
1. Brush veggies with oil and roast, along with chicken, at 400 degrees until done (veggie times vary! Most take around 15 minutes, squash takes longer)
2. Separately, massage kale with a little oil and sauté on high, getting it nice and crispy
3. Cook rice
4. Once everything is done, combine and add spoonfuls of sauce, mixing well
5. Enjoy!
