Hasselback Beet Bowl
Serves 110 mins prep25 mins cook
A satisfying bowl with shredded kale and red cabbage, hasselback beet, roasted mini peppers, chipotle roasted chicken, fresh tomato, and avocado stuffed with pickled kraut and red onion, topped with fresh dill and lemon tahini dressing.
0 servings
What you need
Instructions
1: Peel the beet and cut it hassleback style. 2: Spray with avocado oil, and season with salt and pepper. 3: Roast on 450°F for about 20-25 minutes. 4: Assemble the bowl with shredded kale, red cabbage, roasted beet, mini peppers, chipotle roasted chicken, fresh tomato, avocado stuffed with pickled kraut and red onion, and top with fresh dill and lemon tahini dressing.View original recipe