CBD Steak & Veggie Bowl
By Pure Hemp CBD
Mar 4, 2020
Ingredients:
Steak:
- Rib Eye steak, cooked to your preferred doneness
Veggies:
- ½ red onion, cut into wedges
- 1 large sweet potato, cubed
- 230g broccoli, chopped (stems removed)
- 2 handfuls of kale (stems removed)
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Chickpeas:
- 1 can (425g) chickpeas, drained, rinsed, and patted dry
- 1 tsp cumin
- 1 tsp powdered chili
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Tahini Sauce:
Instructions:
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated.
- Roast for 8-10 minutes. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat.
- 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Remove veggies from the oven after 8 – 10 minutes and flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of olive oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper.
- Bake for another 4-5 minutes then set aside. Prepare sauce by adding tahini, agave, lime juice and CBD oil to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve:
- Divide vegetables between serving bowls and top with chickpeas + tahini sauce. Top with grilled steak. Best when fresh, though leftovers will keep for a few days in the fridge. There will most likely be leftover sauce, which can be added to leftovers for other meals.