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Green Bean Buddha Bowl

Green Bean Buddha Bowl with Tahini Drizzle

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Course Salads & Sides
Servings 4

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.