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+ servings

Sweet Potato & Beet Lemon Tahini Bowl

Course Main Course, Salad
Cuisine Plant-based
Servings 2 people


  • 6 cups arugula or any salad greens
  • 1 cup cooked sweet potato diced
  • 1 cup roasted beet skin removed and diced
  • 1 cup cooked brown rice
  • 1 cup chickpeas
  • 6 basil leaves sliced thin
  • 2 tablespoons pistachio nuts
  • 1 lemon cut into wedges for serving

Lemon Tahini Sauce Ingredients:

  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • ¼ cup water
  • ¼ tsp salt
  • 1 tsp maple syrup or agave more or less, to taste
  • 1 minced garlic clove or 2 for a stronger garlic flavor


To assemble one bowl

  • Place half of the arugula in a medium bowl or on a dinner plate.
  • Top the greens with half of the sweet potato, beets, brown rice and chickpeas.
  • Drizzle with half of the lemon tahini sauce.
  • Garnish with half of the basil, pistachio nuts and a wedge of lemon.

To prepare the lemon tahini sauce

  • In a medium bowl, stir to combine all of the ingredients. A Nutribullet or small food processor works well too.
Keyword arugula, chickpea, lemon tahini sauce, sweet potato
Tried this recipe?Let us know how it was!