Red Clover Macro Bowl with Tahini Dressing
Ingredients
For the bowl
- 1 Japanese yam or sweet potato, peeled and cut into chunks
- 1 (16-ounce) can chickpeas, drained (or try Power Protein sprouts!)
- 1 red onion, cut into wedges
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ground cumin
- Salt and pepper to taste
- Pinch of chipotle powder
- 1 bunch lacinato kale, torn into small pieces
- 3 cups cooked brown rice or quinoa (or a combo)
- 1 cup red clover sprouts
- 4 radishes, finely sliced
- 2 avocados, halved and sliced
- 2 tablespoons black sesame seeds
For the dressing
- ½ cup tahini
- ¼ teaspoon garlic powder
- 2 tablespoons lemon juice
- ⅓ cup water
- Pinch of salt
Instructions
- Preheat oven to 400°.
- Spread chopped yams, chickpeas, and red onion over a large oven tray. Drizzle with oil and toss to coat.
- Sprinkle with cumin, chipotle powder, salt, and pepper.
- Roast for 15 minutes or until golden and cooked through. While roasting, heat a large frying pan over medium heat and sauté kale for 3 to 4 minutes until wilted.
- Make the tahini dressing. Whisk all ingredients in a small bowl until smooth. Add a little more water if required.
- Divide rice or quinoa between serving bowls and pile on the cooked kale, sweet potato, chickpeas and onion. Top with red clover sprouts, radish slices, and avocado halves. Drizzle tahini dressing on top and sprinkle sesame seeds, if desired.
