Turmeric Tahini & Roasted Beets Power Bowls
Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free
- 3 small beets
- 1/2 cup dry lentils
- 1 cup shredded red cabbage
- 4 radishes
- 2 Tbsp tahini
- 1/2 tsp ground turmeric
- 1 tsp crushed red pepper
- 1 Tbsp crushed pine nuts
Preheat oven to 375 degrees.
Peel and slice the beets. Lay them on a baking sheet with a little bit of oil (I sprayed them with a little coconut oil) and add salt/pepper (optional). Bake for 20-25 minutes or until soft.
While the beets are roasting, cook the lentils according to directions.
Shred the cabbage and spiralize the radishes (or slice).
Mix the tahini and turmeric together to create a sauce.
Put together the power bowls by adding the beets, lentils, cabbage and radishes. Top each bowl with the turmeric tahini sauce and garnish with crushed red pepper and crushed pine nuts.
Calories: 330kcal | Carbohydrates: 44g | Protein: 12g | Fat: 12g | Sugar: 10g