The Ultimate Goddess Bowl

Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove the leaves of the kale from stems, and thinly slice leaves into ½ ribbons. Slice the carrots into ¼ inch rounds, discarding the tops. Slice the lemon in half and juice into a bowl watching out for seeds. Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

Fill the small pot with water and bring to a boil. Add the bulgur to the pot, cover and remove from heat. Let sit until bulgur is cooked through, about 15-20 minutes. Drain any excess water.

Toss the sliced carrots with ½ tablespoon olive oil, za’atar seasoning, and salt and pepper to taste. Spread on baking sheet and roast in the oven until tender, about 20 minutes.

In a small bowl, whisk together the tahini, lemon juice, paprika and ¼ cup water until you have a smooth and creamy consistency.

Divide the kale, roasted carrots, cooked bulgur, sunflower seeds, and hemp hearts into four bowls. Drizzle the tahini dressing over bowls.

Serve at room temperature or cold, enjoy!