Ingredients
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STEAK:
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Rib Eye Steak, cooked according to your desired doneness
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VEGGIES:
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1 large sweet potato, cubes
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½ red onion, cut into wedges
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230g chopped broccoli
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2 handfuls of kale
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2 tbsp olive oil
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Salt and pepper to taste
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CHICKPEAS:
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1 can chickpeas (drained, rinsed, and patted dry)
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1 tsp chili powder
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1 tsp cumin
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½ tsp garlic powder
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1/4tsp each of salt and pepper
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TAHINI SAUCE:
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60g tahini
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Juice of half a lime
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1 tsp agave
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3 tbsp hot water
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.2g CBD isolate powder
Directions
Steps
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1
Done
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Roast your onions and sweet potatoes (drizzled with olive oil, salt, and pepper) for 8-10 minutes, 400 degrees. While these are in the oven, toss the chickpeas in a bowl with all the seasonings. Heat a skillet, then add 1 tablespoon of olive oil, and sauté the chickpeas. Stir constantly and cook for about ten minutes. Remove the vegetables from your oven, then add kale. Make sure you drizzle the kale with olive oil, salt, and pepper, then bake for 5 minutes. |
|
2
Done
|
For the tahini sauce, mix all the ingredients and whisk to combine thoroughly. On a plate, serve the steak, add your vegetables, and top it with chickpeas and the tahini sauce. |
