Indulge in my Fall Tahini Bowl Recipe, a delicious seasonal dish that’s gluten-free and dairy-free. This macro bowl is the perfect healthy lunch idea, combining grains, lean protein, healthy fat and lots of veggies for a satisfying meal!

Fall Tahini Bowl Recipe

Serves 2

Ingredients:

• 1 packet microwave rice (I like the Trader Joe’s version or Seeds Of Change)
• 2 cups shredded kale
• 1 1/2 cups brussels sprouts, sliced
• 1 small white sweet potato, cut into 1/2-1 inch pieces
• 1 cup baby cauliflower
• 1/2 lb chicken breast (cut into pieces)
• 3 tbsp olive oil
• 2 tsp balsamic vinegar
• 3 tbsp tahini (I like Seed and Mill)
• 1/2 large lemon, juiced
• 1 1/2 tsp maple syrup
• 1/8 tsp garlic powder
• salt & pepper to taste

Directions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or tin foil.
2. Place brussels sprouts, sweet potato, cauliflower and chicken on the baking sheet. Toss with the olive oil and salt & pepper. Flip brussels sprouts cut-side down and then bake the tray for about 25 minutes or until veggies are crisp and chicken is fully cooked. If needed, remove the cauliflower, and chicken from the tray, leaving the sweet potato and brussels cooking for another 5-10 minutes to allow the sweet potato to become more tender and the brussels to get extra crispy.
3. While veggies and chicken are cooking, microwave rice according to package directions and in a small bowl, mix together the tahini, lemon juice, maple syrup, garlic powder and salt & pepper to taste. Add 1 tbsp of water at a time until the sauce becomes a drizzly consistency.
4. When veggies and chicken are done cooking, toss just the brussels sprouts with the balsamic vinegar.
5. Build your bowl by combining rice, kale, brussels, sweet potato, cauliflower and chicken. Drizzle with tahini sauce and enjoy!