I just can't get enough of tahini massaged kale bowls. Love the concept of massaged kale because you get the benefits of raw greens, with a texture more similar to a tender, cooked green. This recipe uses my favorite hemp tahini from the Hemp Med Bowl, kale, toasted sesame seeds, spice roasted sweet potato "chips" and chickpeas, cucumber, pickled beets and carrots.
Having always cringed at pickles, I was pleasantly surprised when in recent years I discovered that I loved more dense pickled veggies. Carrots, beets and cauliflower are more dense than cucumbers, so I think I like that they are less vinegar-y tasting. When we lived in DC I got them weekly at the farmers market, so I was thrilled when my go to farmers market in Louisville had a stand with both of my favorites (beets//carrots).
Besides being a super easy and tasty way to add veggies to any bowl, pickles have all the perks of any fermented food. Their natural probiotics balance the digestive microbiome. Many health experts including, Ashley Harris, founder of LoveBug probiotics, stress the importance of balancing the microbiome in order to balance the rest of the body. If you cannot find pickled vegetables at your local market, try doing a DIY pickling class or test out a recipe like this one in your own kitchen.
Ingredients (4 Servings):
2 Medium Sweet Potatoes
1 Can of Chickpeas
1 Bunch of Radishes
1 Large Cucumber
1 Jar of Pickled Beets
1 Jar of Pickled Carrots
1 Bunch of Kale
1/4 Cup Tahini
2 Large or 4 Small Garlic Cloves
2 Tsp Chili Powder
1 Tbsp Cumin
Tahini Dressing: Add tahini, juice of 1 lemon, 1 large or 2 small garlic cloves, 2 Tbsp hemp oil, salt and pepper to food processor. Pulse until combined. Add 1tbsp of water at a time and pulse until dressing is your desired consistency (should be thin enough to drizzle but thick enough that it's still creamy) You can do this in a bowl with a whisk alternatively.
Sweet Potatoes: Cut the sweet potatoes into at most 1/4 inch thick rounds, then toss with olive oil, chili powder, cumin, salt and pepper. Spread evenly on 2 foil lined baking pans and roast at 400 degrees until potatoes are fork tender and the edges begin to brown and curl. Flip about halfway through.
Roasted Chickpeas: Rinse a can of chickpeas and dry thoroughly with paper towels. Toss in olive oil, chili powder, cumin, salt and pepper. Roast at 400 degrees on a foil lines pan until crisp. Toss 1 or 2 times during roasting.
Massaged Kale: Wash and de-stem the kale, then massage torn leaves with tahini until tender.
Toasted Sesame Seeds: Toast seeds in a dry skillet for 2-3 minutes on medium heat until slightly browned.
Chop cucumbers and beets into smaller pieces if desired, then arrange bowl and drizzle remaining tahini. Finish by sprinkling toasted sesame seeds.