Preheat oven to 400°F (200°C). Wash and cut potatoes into small wedge pieces. Drizzle with veggie broth (or oil), salt and lemon pepper. Bake on a parchmentlined cookie sheet for 20-25 minutes until crispy.
Wash and coarsely chop kale/chard/spinach. Wash and chop spring onion. Saute all in a large pan with a little veggie broth (or oil if you are using it), salt and lemon pepper until greens are just wilted. Remove from heat when they begin to turn bright green.
Cook rice with veggie broth or water according to package directions. Cook beans according to package directions if they are not cooked.
Make sauce according to recipe.
Arrange meal by putting it all into a bowl, in a side by side fashion. Place about 1/4 cup BBQ Tahini Sauce into center, you may use more or less sauce for your preference.
Any beans you enjoy work here, I like a variety of beans so I used a mix. You can use cooked or raw beans, if raw just cook them before.
You can sub quinoa or even farro for the brown rice. We tried it all and it all worked great.
You will have left over sauce, but it is so versatile it can be used for so much.
Tips to prep ahead: Wash and chop all the veggies beforehand. Make the sauce. All you have to do the day of is cook rice and veggies.