Beet Green and Mixed Veggie Tahini Bowl

1. Thoroughly wash beet greens and steam them until tender. Set aside to form the base of your bowl.
2. Wash and trim brussel sprouts. Steam them until tender-crisp, then briefly sauté them for added flavor and texture.
3. Wash purple sweet potatoes and boil them until they are fork-tender. Peel if desired, then cut into bite-sized pieces.
4. Prepare fresh vegetables: slice cucumbers, cut heirloom tomatoes, and slice half an avocado.
5. Assemble your bowl: start with the steamed beet greens as the base. Arrange the steamed and sautéed brussel sprouts, boiled purple sweet potatoes, sliced cucumbers, heirloom tomatoes, and avocado over the greens.
6. Drizzle generously with tahini to top off the bowl. Serve immediately.