27K views · 320 reactions | Start with this nourish bowl👇🏼🌿 Crunchy butter beans, roasted sweet potato, red onion and kale on a bed of creamy tahini! If you dislike kale, try this method of massaging it with lemon/oil to make it more tender and easier to digest. If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes 🌿 Serves 2 Beans: 420g can of butter beans, drained and rinsed Drizzle of olive oil 1 tsp garlic powder Pinch of salt and pepper Sweet potato: 2 medium sweet potatoes, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1/2 tbsp smoked paprika Kale: 2 cups finely chopped kale Juice from 1/2 lemon Light drizzle of olive oil Pinch of salt Other: 1/4 red onion, sliced Tahini dip or hummus dip (to make your own tahini dip, blend about 1/3 cup of hulled tahini with juice from 1 lemon juice, a dash of maple syrup, pinch of salt and water as needed to make it creamy) Sesame seeds Avocado, pomegranate, cucumber are also great in this Preheat oven to 200°C/390°F. Add the sweet potato on a baking tray and add the olive oil, salt, pepper and paprika. Toss to coat. Add the butter beans to a separate baking tray and add the oil, salt, pepper and garlic powder. Toss to coat. Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes or until golden. In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften it. When the potatoes and beans are ready, add the tahini or hummus in the bottom of the bowls, then top with kale, potatoes, beans, more kale, red onion and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes | Tess Begg