Nurture Me Bowls with Carrot-Ginger Tahini Dressing

“Our bodies are our gardens to which our wills are gardeners.” ~William Shakespeare

Nurture Me BowlsI get it. With today’s rushed schedules, it’s easy to feel like taking time for daily self-care is out of the question. And self-care when it comes to food can feel like even more of a challenge. But it doesn’t have to be!

Carrot-Ginger Tahini Dressing These Nurture Me Bowls come together in a snap and will make your taste-buds and whole body feel happy, healthy and nourished. Making time to nurture yourself through pure and simple food can do so much for your mood and overall health. These bowls are a good reminder that during busy times, especially, it’s important to nourish and take care of your body through good-for-you food.

Nuture Me BowlsThese tasty and healthful bowls are perfect for your weekly lunch/dinner routine or if you’ve been feeling a bit under the weather and want a reboot. They also make for terrific leftovers and can easily be packed-up for some TLC (tender loving cooking) on-the-go.

Nuture Me Bowls p.s. The carrot-ginger tahini dressing will keep well (for about a week) in an airtight container. Next time I’m going to double the recipe because the dressing was so good I could eat it with a spoon!



Nurture Me Bowls with Carrot-Ginger Tahini Dressing

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Cuisine: Vegetarian, Vegan, Gluten-Free



  • 2 cups of cooked rice or quinoa (cook to package directions)
  • 2 tbsp olive oil
  • 1 small to medium sized golden beet (rinsed, scrubbed and roughly julienned, e.g. chopped into short, thin strips)
  • 1 medium sized sweet potato (rinsed, scrubbed and cut into 1/2 inch chunks)
  • 1 bunch of kale (about 10 leaves, rinsed and torn into small pieces)
  • 15 oz can of cooked chickpeas (rinsed and drained)
  • 1 bunch of cilantro (cleaned)
  • sea salt to taste


  • 2 carrots (peeled and chopped)
  • 1 tsp fresh ginger
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp tamari
  • 1/2 tsp toasted sesame oil
  • salt to taste
  • water to thin as needed


  1. Preheat the oven to 400 F.
  2. Toss the chopped sweet potato in olive oil and add a pinch or two of salt as desired.
  3. Place sweet potato on a baking sheet and roast in the oven for 35-40 minutes or until potato is browned and crisp. (You may wish to move/toss the sweet potato around a bit half-way through cooking.)
  4. Make the dressing by placing all dressing ingredients in a food processor (except for water and salt) and blend until smooth, but with a bit of texture. Do not completely puree.
  5. Add water to dressing as needed to thin to desired consistency. Add salt to taste.


  1. Assemble your Nurture Me Bowls by dividing the rice/quinoa evenly between bowls.
  2. Top with kale, roasted sweet potato, chickpeas and beets. Add cilantro and a sprinkle of salt as desired.
  3. Drizzle bowls with carrot-ginger tahini dressing and enjoy!



  1. Reply

    Rise Shine Cook | Ashley Madden

    July 25, 2017

    This dressing is delicious! I changed around a couple of things and used lemon juice instead of lime and added a little garlic!
    Will make again for sure!


    • Reply


      July 26, 2017

      Oooo! Nice touch adding the garlic. I’m so glad you tried & enjoyed!