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1 large sweet potato (cubed)

Extra-virgin olive oil (for drizzling)

1 watermelon radish or 2 red radishes

2 medium carrots

1 cup shredded red cabbage

Squeeze of lemon

8 kale leaves (chopped)

2 cups cooked brown rice or quinoa

1 cup cooked chickpeas or cooked lentils

¾ cup sauerkraut or other fermented veggie

2 tablespoons sesame seeds or hemp seeds

Turmeric Tahini Sauce (for serving)

Microgreens (optional)

Sea salt and freshly cracked black pepper

½ cup tahini*

¼ cup fresh lemon juice

6 tablespoons water, plus more as needed

1 small garlic clove, grated or pressed

½ teaspoon sea salt

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1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Make tahini sauce (step 7)

2. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.

3. Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.

4. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

5. Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

6. Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

7. In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.

See the blog post about for the turmeric, beet, and green tahini sauce variations.