Garlicky Tahini Ruta Beet Avo Bowl

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I am inspired by fresh ingredients and simplicity. This bowl is both.

Sometimes we can get swept away by the appearance of food, over complicate it, thinking that it's too difficult to throw together leaving you hungry and deflated. Have you ever scrolled through Pinterest and seen meals that look so amazing but you feel discouraged to make, whatever the reason may be? And your Pinterest boards are so full of beautiful and healthy meals but your actual pantry screams "JUNK!" Anyone?

It's time to stop saving recipes and start making them. Start simple with simple ingredients.

Real food is simple and you can take the simplest ingredients and make the most satisfying meal. This is how I eat: uncomplicated, whole, delicious AND nutritious meals.

I do have a secret for you though...

It's all about the sauce. Seriously. If you have a delicious dressing or sauce to add on top of your real food, flavours are enhanced and taste buds scream with joy. And the sauce in this bowl, well, just wait until you try it. IN-credible.

One more secret for you....

Leave the skin on your veggies, especially if they're organic. Loads of nutrients are in the skin so when it's removed, you're removing a ton of nutrients. Think of the skin as the protective layer of the veggie. If it protects the veggie, it's gonna offer some protection to you too. Just give it a good wash and chop away! It's also a brilliant time saver...

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Ingredients:

Roasted Veggies

  • 5 small beets, washed, skin on, thinly sliced.
  • 1/2 large rutabaga, washed, skin on, cut into rectangles (think french fries)
  • 1/2 head of cauliflower, washed, cut into smaller florets
  • 1/3 cup coconut oil

Garlicky Tahini Sauce

  • 1/3 cup tahini
  • 1/4 cup water
  • 1/2 large lemon, juiced
  • 2 lrg garlic cloves, pressed
  • 1 tbsp dijon mustard
  • 1/2 tsp sea salt
  • 4 drops favourite hot sauce (I used Franks Hot Sauce but anyone that doesn't have sugar added it perfect!)

Bowl Prep

  • Baby spinach, about two large handfuls
  • 1/2 ripe avocado
  • Sea salt to taste

Directions:

  1. Preheat oven to 425 and line a baking sheet with parchment paper. Place veggies on the baking sheet and place coconut oil over top. No need to melt coconut oil before hand, just place on top and let it melt in the oven.
  2. After veggies have been in the oven for 10 minutes, toss veggies with melted coconut oil on baking sheet making sure they are all coated. Put back in the oven and bake for 45 minutes, tossing every 15 minutes or so.
  3. Time to get sauce ready! Place all ingredients into a bowl and whisk together until smooth and creamy.
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Time to get your bowl ready!

Place spinach, roasted veggies and avocado in a bowl and top with garlicky tahini sauce. Add as much sauce as you would like. And don't be shy. Tahini is rich in minerals, an incredible source of calcium, healthy fat promoting great hair, skin and nails and even aids in liver detoxification. So seriously, don't be shy.

After I took the picture of my bowl, a basically poured it on. It's just so good.

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Looking for more simplicity in the kitchen with delicious recipes and a chance to pick my brain about health? Cooking classes are still open and space is available.

Much love,

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