This power bowl is loaded with tahini grilled avocado, cauliflower, sweet potatoes and zucchini to make a healthy gluten free and vegan summer meal! Perfect for Meatless Monday!
Hold onto your meatless Monday loving taste buds my internet friends, today we are doing the meat-free dance in a BIG WAY.
Your Monday is about to be pumped UP, powered UP, from the ground UP.
With PLANTS. <–!!!
Wholesome, from-the-earth-nutrition all hanging out in a majorly addictive bowl of crispy-smoky veggies, crispy Flatout chips, creamy avocado and lusciously smooth, herby and totally tangy tahini sauce.
Oh, delicious plant goodness that makes me feel healthy and glow-y with all your real-food vitamins and minerals? I LIKE YOU 
.
Annnnd you’re gonna like it too.
I feel like you and I can both agree that, when developing a bowl meal, it’s VRY VRY imperative to your yummy-food-eating-goals to F-I-R-S-T begin from the top –> down. IE: it’s a very good life choice to start with the SAUCE.
We’re ALL about the sauce in this corner of the internet.
This tahini sauce is loosely based on the one in the mint tahini grilled sweet potatoes with tahini cauliflower rice wraps that we ate a while back, and, GIRL, it is GOOD. It’s got that tahini tang that blends with zesty, vibrant lemon and a whole SLEW of majorly REFRESHING herbs like cilantro and mint, in the most crave-able of ways.
[clickToTweet tweet=”Power up from the ground up with #Vegan Grilled Plant Power Bowls for #MeatlessMonday @FlatoutBread” quote=”Power up from the ground up with #Vegan Grilled Plant Power Bowls for #MeatlessMonday @FlatoutBread” theme=”style2″]
Is it just me or do you also put a very questionable amount of herbs in recipes because FLAVOR TOWN GOALS, you HAVE them?
Anyway. This saucey round though? HOLA JALAPENO. We added a LIIITLE spice for that warm UMPH to heat up the back of your throat with every and every munch.
Sauce? KILLING IT.
IMO, the next most important ingredient in creating the most-ultimate, most MAGICAL IN YOUR MOUTH bowl meal is the addition of some kind of “carb component.”
I see you nodding your head.
Carbs FO 4 LYFE. Should we get t-shirts?
This is where grilled pieces of Gluten Free Flatout Flatbread are STEALING the show. Slather it in olive oil and BURSTS of bright, FRESH lemon zest and pop it on the grill until it reaches a status of crispety-crunchety PERFECTION, that is gonna send your texture-freak-loving-inner-soul into a tailspin of pure and utter food BLISS.
Also. There are grilled sweet potatoes.
Partially because, as we learned in the maple tahini grilled sweet potatoes, they work VRYYYYY well with the current sauce situation that we are in.
But, mostly, because more carbs. We think this is a very wise idea. I know it.
Let’s talk about the grilled avocado for a sec. It that has made appearances in recipes like the honey lime grilled avocado shrimp nacho bowls and Mediterranean grilled avocados, and I am wondering have you tried it yet?
What I should really be asking is: has it CHANGED YOUR LIFE YET?
Adding a little char to the avocado makes the outside a little crispy-crunchy and smoky. Then, when you dig your spoon all up under it, you hit the CREAMY, BUTTERY under layer and both smoky-creamy worlds combine like WHOA inside your mouth.
If you didn’t think avocados could get better, you are gonna be HAPPILY MISTAKEN.
If you are looking for a way to really, like, actually ENJOY a bowl full of plants, then you are gonna be all POWERED up over these bowls.
Make them. Love them. Feel them LOVE YOU BACK.
Tahini Grilled Avocado, Cauliflower and Sweet Potato Power Bowl
Ingredients
- 2 Medium sweet potatoes (about 600 grams or 1 1/4 lbs)
- Salt
- 2 Large zucchinis
- 4 Cups 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
Instructions
- Place a grill basket on the side of your grill and heat the grill to high heat.
- 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.
- 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.
- Place the cauliflower into a large bowl, toss with 2 tsp of the oil and a pinch of salt and pepper.
- 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.
- 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.
- Slice each avocado in half, removing the seed. Brush the tops of the avocados with the remaining oil and sprinkle with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Crumble up the grilled Flatout and divide between the bowls.
- DEVOUR *
Video
Notes
Nutrition
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