garlicky kale with roasted carrots and tahini sauce
I’ll be the first to admit that I am semi-addicted to anything involving a tahini sauce. And while I pride myself on loving vegetables in their natural state (this usually involves a bite into a carrot with a side of dirt) I cannot help but love the addition of a creamy tahini sauce to jazz things up a bit.
This photo pretty much sums up how I usually like to eat my carrots. Dirty with their tops still attached.
However, a girl can only take so much dirt. Thank god for a hot shower, a glass of wine, and a wonderful husband who does all the dishes!!
Garlicky Kale with Roasted Carrots and Tahini Sauce
Prep Time: 10 mins. Cook Time: 25 mins Serves: 2
- 1 cup cooked rice (1/2 cup uncooked)
- 2 TBS olive oil (dived)
- 4-6 large carrots, cut into 1 inch pieces
- 1 bunch garlic scapes, minced (or 2-4 cloves)
- 1 14.5 ounce can organic chickpeas, rinsed and drained
- 1 large bunch kale, stems removed and torn into bite-size pieces
- For The Tahini Sauce
- 1/4 cup organic tahini
- 2 TBS rice wine vinegar
- 2 tsp pure maple syrup
- 1/4 cup water
- a few pinches of crushed red pepper flakes
Preparation
- Cook your rice and set aside
- Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.
- Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.
- In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.
- In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!
Notes
Use this recipe as a guide and taste test as you go! We used garlic scapes instead of cloves because that is what we have available at the farm. Use cloves instead if you don't have scapes.
I will also pour tahini sauce over almost anything. Carrots especially! This looks like the perfect flavor combo.
Oh I love that picture with the carrots! Couldn’t possibly be fresher!
I have been following your blog for a while but never commented before. I love, LOVE reading about your farming adventures and your great recipes! Do you think it would be possible to add a “Pin” sharing button to your posts? I want to Pin so many of your recipes to my virtual cookbook. Oh, I am I totally making this tahini sauce today!
Thank you for your lovely comment!I’ll look into the “pin” button for the recipes. I’m working on changing the layout of the recipes anyway! I’ll keep you posted. Thanks for reading along!
I’m all about eating carrots as raw as they come too and HOLY MOLY that’s a huge bunch of carrots you ladies are holding! Your garlicy kale sounds wonderful and I could always go for some vitamins!
You certain are tahini obsessed, but I’m okay with that! Looks yummy.
your husband does ALL THE DISHES?! I think I’d be way more open to marriage if my boyfriend did that… You may have hit the jackpot.
I love adding tahini sauce to everything too, and I would love to try a farm-fresh organic carrot – there is such a big difference between a regular storebought packaged carrot and a really good fresh carrot!
I know! There really is a difference. And yes, tahini makes everything better!
Oh my goodness! Kale and garlic together is fabulous! And that tahini sauce looks great.
kale and garlic really are a great pair aren’t they!
Mmmmm dirt covered carrots are the best! I have memories from my early child hood of frolicking around the carrot patch with my bestie picking carrots and wiping them off to eat. So amazing.
dirt covered carrots really are the best!
I am ALL about this dish!! Thank goodness my current obsession with kale is a healthy one! 😉
I totally understand how you feel about tahini sauce! it rocks my world also. Need to get some of this salad into my life!
Delicous!!! I made this yesterday, and it was gone pretty quickly!! I did sub quinoa for the rice, and I didn’t have any miso, so used Braggs Amino Acids (similar to soy sauce) in its place. This was SOOOO GOOD!!!! Thanks!
yay! so glad you enjoyed it!
I LOVE tahini too! I could put it in everything I eat. 🙂 This looks awesome!
Hello, Andrea! I just discovered your lovely blog! It’s darling 🙂 I’m vegan and I loved looking at all our beautiful vegan dishes. Thanks for sharing. Cheers!
Ok… when is the recipe book being published? i found your website little over a week ago and have been cooking from it every night… i have been vegan over a year now and have never ate so good…. hats off.. well done!!! 🙂 Another solid great tasting recipe.. my timing was slightly off so i throw the rice and kale/chickpeas in with the carrots for a final 5 mins but after smothering it in the tahini sauce it still tasted fantastic! 🙂