Roasted Beet, Brown Rice & Chickpea Burgers with Crispy Kale & a Thyme Tahini Sauce {gf+v}
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Ingredients

  • 3½ - 4 cups peeled and chopped
  • cups
  • 1 cup cooked brown rice
  • 1-15 ounce can of chickpeas
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small bunch
  • ¼ cup tahini
  • 1 clove garlic
  • 1½-2 teaspoons fresh thyme
  • 1 pinch salt
  • 2-5 tablespoons water
  • 3.2.1311 Can

Instructions

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