Buddha Bowls with Turmeric-Tahini Sauce Recipe

Ingredients

• 2 Cups of cooked rice
• ¼ cup tahini (sesame seed paste)
• 1 tablespoon pure maple syrup
• Juice from 1 lemon
• 2 cloves garlic, finely minced
• 1 ½ teaspoons turmeric
• ½ teaspoon chili powder
• 4 cups chopped kale (about 1 large bunch)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 15oz can or pouch Green Valley Organic Garbanzo Beans, drained and rinsed
• 1 15oz can cut Beets
• 1 15.25oz can Green Valley Organic Whole Kernel Sweet Corn, drained
• 2 avocados, halved and sliced
• 2 tablespoons water