Rainbow Chard & Roasted Vegetable Beef Bowls with Tahini
With the fall harvest in full swing and that crisp, chilly air creeping in, these harvest beef bowls are exactly the kind of dinner you’ll want to cozy up with right now. Got a bunch of rainbow chard hiding in the back of your fridge? This is your sign to rescue it! And if you don’t have any, swing by your local farmers market and grab a bunch or two—the chard really shines here. It’s the base for these bowls, layered with perfectly caramelized veggies, savory ground beef, and a creamy drizzle of tahini dressing. (Pro tip: double the dressing—you’ll want extra.)
I’m giving chard the spotlight because it’s one of those underrated veggies people never quite know what to do with. My answer is always: make a salad! I love chard raw—it’s like spinach, but prettier—and it makes the most vibrant, hearty salads. But it’s also delicious sautéed or lightly steamed. If you’re new to chard, this recipe is the perfect place to start. It’s cozy, nutrient-packed, and bursting with all the best autumn flavors. Enjoy!
Rainbow Chard & Roasted Vegetable Beef Bowls with Tahini
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4
Dressing:- 1/2 cup tahini paste
- 1/3 cup fresh lemon juice
- 2 teaspoons pure maple syrup or honey
- 2 cloves of garlic, minced
- 1/4 teaspoon salt
- 1/4 cup water
- 1 bunch of rainbow chard, stems diced and leaves sliced into thin ribbons (this works best by rolling the leaves like a cigar and then thinly slicing)
- 2 teaspoons olive oil + pinch of salt
- 2 Tablespoons melted ghee or olive oil
- 1 delicata squash, sliced into half moons
- 1 head of broccoli, cut into florets
- 1 pound ground beef
- 1/4 cup minced parsley
- Sesame seeds for serving
Preparation
- Preheat the oven to 400F.
- Make the tahini dressing by combining all the ingredients and whisking until smooth and creamy. This works best with an immersion blender. Taste for seasonings and adjust as needed.
- In a large bowl toss the chard leaves (keep the stems separate) with the 2 teaspoons of olive oil and a pinch of salt until the leaves are tender and turn bright green. Keep to the side.
- On a large baking sheet or two drizzle the melted ghee over the squash and broccoli. Season with salt and pepper and place in the preheated oven for 25-30 minutes, or until lightly browned and tender. Toss halfway through cooking.
- While the veggies roast cook your beef. In a large cast iron skillet over medium high heat add your ground beef, cook, using a wooden spoon to break up the meat a bit. Add a healthy pinch of salt and pepper. Once cooked through remove from the heat.
- Divide the chard between bowls and top with the ground beef, roasted veggies, chard stems and parsley. Drizzle with the dressing (you'll have leftover dressing) and top with sesame seeds.
- Enjoy.
Notes
*use this recipe as a guide and adjust measurements and ingredients as necessary
Yum! I have collard greens this week from the CSA – do you think I could substitute them for swiss chard? Perhaps better to slightly saute the collards first?
The collard greens would absolutely work well here. If you slice them thin enough I wouldn’t bother sautéing them. They’ll be great raw!!