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4 servings
20 min active time
40 min total time
3.0 (1 vote)
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Original
1 lb peeled and diced | |
1 Tbsp | |
4 | |
1 | |
1 cup shredded | |
1 | |
1⁄2 lb | |
2 cups cooked | |
2 Tbsp | |
1 |
Amount per serving
Daily %
Calories
809
40%
Total Fat
32 g
41%
Cholesterol
3.4 mg
1%
Sodium
486 mg
21%
Total Carbohydrates
119 g
43%
Fiber
27 g
97%
Total Sugar
13 g
Proteins
20 g
41%
Calcium
377 mg
29%
Iron
8.1 mg
45%
Potassium
1183 mg
25%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- 2Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- 3Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
- 4Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- 5Place 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.
- 6Assemble individual bowls with the barley, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, and sesame seeds. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
Published by Callan Curtis