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!