Place the kale and olive oil into a medium non-stick frying pan and saute on medium heat until kale starts to wilt

If beets are raw, peel and dice them into bite-sized chunks

Place on a baking sheet lined with aluminum foil

Drizzle with olive oil and salt and pepper

Roast at 400 degrees for 40-45 minutes until tender and easily pierced with a fork

Cook brown rice according to package directions

Once everything is cooked, place the brown rice, chickpeas, microgreens, roasted beets, and sauteed kale in a bowl

Drizzle some Lemon Miso Tahini sauce on top and store the leftovers in the fridge

Top with sesame seeds

Place all ingredients into a small bowl

Stir with a spoon until smooth

Add more water if you want the consistency to be more liquidy

Drizzle on top of buddha bowl

Store leftovers in the fridge for up to a week