This is just the perfect bowl for when you are short of time but you still want something super delicious and nutrient dense. For this bowl I have used the beetroot burgers, sweet potato fries from Strong Roots which they are so handy to create quick and healthy meals. I love adding lots of greens by making my favourite kale salad massaged in a creamy tahini dressing. The avocado pesto is just the perfect sauce for the burger and the fries, so fresh and packed with favours.

This recipe is in collaboration with Strong Roots.

For the tahini kale:

2 cups of destemmed and washed kale
1 tablespoon of tahini
the juice of 1/2 lemon
1 teaspoon of apple cider vinegar
salt to taste
A splash of water to thin out the dressing

2 Strong Roots Beetroot and Bean Burgers
2 generous handful of Strong Roots sweet potato fries
About 250gr of vine cherry tomatoes

For the avocado pesto:

2 Strong Roots avocado halves
1/3 cup of basil leaves
1 clove of garlic
1/3 cup of macadamia (you can also use regular pine nuts)
the juice of 1/2 lemon
salt to taste

Optional: Sauerkraut of your choice to serve

Turn the oven at 180 degrees Celsius. Place the tomatoes on baking tray and drizzle with some olive oil and a pinch of salt. Place them in the oven. Place the burgers and the sweet potato fries in a separate tray and put it in the oven as well. Bake for 20-25 minutes until the fries and burgers are slightly crispy on top.

While they are cooking prepare the rest. To make the tahini dressing for the kale simply place the tahini, lemon juice, apple cider vinegar and salt into a small bowl, start whisking and gradually add the water until you reach a creamy but not too runny consistency. Place the destemmed kale into a bowl and pour the tahini dressing on top. With your hands massage the dressing into the kale until the kale starts to wilt and become softer. Leave it onto side.

To make the avocado pesto simply place all the ingredients into a food processor and bliss until you have a creamy and fairly smooth consistency. You might need to scrape the food processors’ sides from time to time and blitz again.

Serve the burgers on a bed of massaged kale with the fries, roasted cherry tomatoes and avocado pesto. I also love adding some sauerkraut but that’s optional.