This is a perfectly balanced plate.
1⁄3 cup water
1⁄4 cup tahini
2 tbsp olive oil
3 small sweet potatoes
3 cans (19 oz/540 ml each) unsalted chickpeas
1 large beet
1⁄2 English cucumber
6 cups fresh greens, your choice
Toppings (optional): crumbled feta
- In 4-Cup Prep Bowl, whisk mix with water, tahini, and olive oil until smooth and creamy.
- Cube sweet potatoes; you should have about 3 cups. Place in Round or Multipurpose Steamer. Cover; microwave on high, 6–8 min, or until tender.
- Drain and rinse chickpeas. Spiral or thinly slice beet and cucumber. You should have about 1 1⁄2 cups each.
- Divide sweet potatoes, chickpeas, beets, and cucumber between six bowls. Top each bowl with 1 cup fresh greens, 2 tbsp prepared dressing, and crumbled feta, if desired.
Give the tahini a good stir before measuring it out—like natural peanut butter, the oil naturally separates.
For extra thick and creamy dressing, use chilled tahini from the fridge and combine ingredients in a blender.
Use 4-in-1 Mandoline to slice veggies quickly and safely.