Tahini Grilled Avocado, Cauliflower & Sweet Potato Power Bowl

Ingredients:

  • 2 Medium sweet potatoes (about 600 grams or 1 1/4 lbs)
  • Salt
  • 2 Large zucchinis
  • 4 cups Smith's Farm cauliflower, cut into large florets
  • 6 1/2 tsp extra virgin olive oil, divided
  • Pepper
  • 2 Small avocados

For the chips:

  • 1 Flatout Gluten-Free Flatbread (or light)
  • 1 tsp extra virgin olive oil
  • 1 tsp Lemon zest, packed (about 1 small lemon)
  • 1/2 tsp Garlic salt

For the dressing:

  • 1/4 cup Tahini
  • 1/4 Cup Cilantro, roughly chopped and tightly packed
  • 2 Tbsp Mint, Roughly chopped and tightly packed
  • 2 Tbsp Jalapeno, roughly chopped (seeds removed - about 1 jalapeno)
  • 2 Tbsp Water
  • 4 tsp Agave
  • 4 tsp Fresh lemon juice
  • 1/4 tsp Salt
  • Fresh lemon juice, for garnish

Directions:

  1. Place a grill basket on the side of your grill and heat the grill to high heat.

  2. Slice the potatoes in half length-wise and place into a large pot. Cover with cold water and generously salt.  Bring to a boil on high heat. Once boiling, reduce the heat to medium-high and cook until just fork-tender, about 12-15 minutes. Do NOT overcook.  Drain and set aside to cool.

  3. While the potatoes cook, slice the zucchini in half width-wise and then slice each half into sticks.  Place in a large bowl and toss with 2 tsp of the oil, as well as some salt and pepper.

  4. Place the cauliflower into a large bowl, toss with 2 tsp of the oil and a pinch of salt and pepper.

  5. Spray your grill with cooking spray and then place the cauliflower into the grill basket, and lay each zucchini stick directly on the grill. Cook, stirring the cauliflower occasionally until the zucchini is charred on one side.  Flip and cook until the zucchini is charred on the other side. This takes about 3 minutes per side.  You may need to leave the cauliflower on a few extra minutes after the zucchini. Transfer both vegetables to a boil.

  6. Once the potatoes have cooled, gently peel away the skin and slice them into 3/4 inch sticks. Place them in a bowl and toss with 2 tsp of oil and salt. 

  7. Slice each avocado in half, removing the seed.  Brush the tops of the avocados with the remaining oil and sprinkle with salt and pepper.

  8. Place the sweet potatoes and avocado directly on the grill (cut-side down for the avocado) and cook until the potatoes are charred on one side, about 2 minutes. Flip and repeat for another 2 minutes or so, checking the avocado to make sure it doesn't burn. Remove from the grill.

  9. Rub the Flatout with 1 tsp of the oil, followed by the lemon zest and garlic salt, making sure to really rub the spices into the boil.  Place on the grill for 1 minute, flip and then cook an additional minute.

  10. Add all of the "dressing" ingredients in a SMALL food processor (mine is 3 cups), not including the extra fresh lemon juice.  Blend until smooth and creamy, stopping to scrape down the sides as necessary.

  11. Gently peel the skin from the avocado and then divide all the ingredients between 4 bowls, followed by the dressing (about 2 Tbsp of dressing per bowl.) Squeeze fresh lemon juice over every bowl and season to taste with salt, if needed.

  12. Crumble up the grilled Flatout and divide between the bowls.

 

Thank you to Taylor from Food Faith Fitness for this delicious recipe!