“Cooking is all about creativity. Something I taught myself on my journey of 10 years of chronic illness was to include my creativity in my life- especially my food! While everyone else was out drinking beer and eating pizza (which I couldn’t do) I made my life extra special by using ingredients such as tahini, lemon juice, fresh herbs, brightly colored fruits and veggies to whip up extraordinary meals that made me happy- and helped with my healing. We can eat all the kale in the world and still be unhealthy, which is why it’s so important to focus on the mind-body connection and have fun in your kitchen. This is just the recipe to get you started!”
– Amie Valpone from The Healthy Apple!
For more Eating Clean recipes, check out Amie’s new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. It’s full of over 200 recipes free of gluten, dairy, soy, refined sugar, eggs, peanuts, white flours and other inflammatory foods.
Green Bean Buddha Bowl with Tahini Drizzle
Ingredients
- 4 baked sweet potatoes
- 1 head Cauliflower cut into small florets
- sea salt and pepper
- 2 tbsp Avocado Oil divided
- 1 cup green beans cut into 1 inch pieces
- 1 cup red cabbage
- 1 head curly kale or 2 cups baby spinach
- 2 honey crisp apples thinly sliced
- 2 tbsp warm tahini
- 1 large Lemon juice only
- 1 tsp Lemon Zest
- 1 tsp Fresh Parsley finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Pierce the potatoes with a fork to create small holes. Prepare the sweet potatoes on a rimmed baking sheet and set aside.
- Prepare the cauliflower florets on a separate rimmed baking sheet; drizzle with 1 Tbsp. of the oil, salt and pepper.
- Roast the potatoes and cauliflower for 30-40 minutes or until very tender. Remove from the oven; set aside to cool then set aside. Cut the sweet potatoes into ½ inch-1 inch chunks.
- Meanwhile, steam the green beans on the stove top.
- In a large bowl, massage the kale with the remaining 1 Tbsp. oil until the leaves are tender and dark green.
- In a large bowl, combine the potatoes, cauliflower, green beans, cabbage, kale and apples. Drizzle with the tahini and lemon juice. Garnish with the lemon zest and parsley and season to taste with salt and pepper. Serve.
