The Pioneer Woman Tasty Kitchen
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Tahini Grilled Avocado, Cauliflower and Sweet Potato Bowl

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Level: Easy

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Description

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!

Ingredients

  • 1-¼ pound Sweet Potatoes
  • Salt
  • 2  Large Zucchinis
  • 4 cups Cauliflower, Cut Into Large Florets
  • 6-½ teaspoons Extra Virgin Olive Oil, Divided
  • Pepper
  • 2  Small Avocados
  • FOR THE CHIPS:
  • 1  Flatout Gluten Free Flatbread (or Light)
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 teaspoon Lemon Zest (packed)
  • ½ teaspoons Garlic Salt
  • FOR THE DRESSING:
  • ¼ cups Tahini
  • ¼ cups Cilantro, Roughly Chopped And Tightly Packed
  • 2 Tablespoons Mint, Roughly Chopped And Tightly Packed
  • 2 Tablespoons Jalapeno, Seeds Removed, Roughly Chopped
  • 2 Tablespoons Water
  • 4 teaspoons Agave
  • 4 teaspoons Fresh Lemon Juice
  • ¼ teaspoons Salt
  • Fresh Lemon Juice, For Garnish

Preparation

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

Slice the potatoes in half lengthwise 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 potatoes cook, slice zucchini in half crosswise and then slice each half into sticks. Place in a large bowl and toss with 2 teaspoons of the oil, as well as some salt and pepper.

Place the cauliflower into a large bowl, toss with 2 teaspoons 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 zucchini is charred on one side. Flip and cook until the zucchini is charred on the other side. This takes about 3 minutes each side. You may need to leave the cauliflower on a few extra minutes after the zucchini. Transfer both vegetables to a bowl.

Once 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 teaspoons 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.

For the chips, rub the flatbread with 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). 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 bowls, followed by the dressing (about 2 tablespoons 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.

Note: You might want to cut everything up in the bowl to make it easier to eat!

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