Name: Sesame Roasted Roots with Balsamic Massaged Kale
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large carrots, cut into 3/4" chunks; 3 beets, cut into 1/2" cubes; 1 sweet potato, cut into 1" chunks; 3 Tbsp toasted sesame oil, divided; salt & pepper; 3 cups torn kale leaves; 2 tsp balsamic vinegar; 2 tsp sesame seeds; 1.5 cups cooked black rice; 1 fried egg per bowl; 1 hot chili, sliced (optional)

Ingredients

Units Scale

2 large carrots, cut into 3/4" chunks
3 beets, cut into 1/2" cubes
1 sweet potato, cut into 1" chunks
3 Tbsp toasted sesame oil, divided
salt & pepper
3 cups torn kale leaves
2 tsp balsamic vinegar
2 tsp sesame seeds
1.5 cups cooked black rice
1 fried egg per bowl
1 hot chili, sliced (optional)

Instructions

Preheat the oven to 425F. Toss the carrots, beets, and sweet potatoes in 2 Tbsp of toasted sesame oil, and season liberally with salt & pepper. Spread in an even layer on a foil-lined baking sheet, and bake for 30-40 minutes, or until the veggies are tender.
Optional: broil the veggies for 3-5 minutes directly under the broiler to get them a bit charred!
While the veggies are cooking, use your hands to massage the kale with the remaining 1 Tbsp of toasted sesame oil and the balsamic vinegar. Massage for about 4 minutes, or until it is significantly softer! Set aside.
When the veggies are done, toss with the sesame seeds.
Serve with a scoop of black rice, a fried egg, and plenty of kale and veggies. Top with a sliced chili!