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5.0 from 9 votes

Tahini Grilled Avocado, Cauliflower and Sweet Potato Power Bowl

This Tahini-Grilled Avocado, Cauliflower, And Sweet Potato Power Bowl is the perfect wholesome meal for Meatless Monday!

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4 People
Calories: 467 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 medium sweet potatoes (about 600 grams, or 1 1/4 pounds)
  • salt
  • 2 large zucchinis
  • 4 cups cauliflower cut into large florets
  • 6 1/2 teaspoons extra virgin olive oil divided
  • pepper
  • 2 small avocados
For the grilled flatbread:
  • 1 Gluten-Free Flatbread
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon zest packed (about 1 small lemon)
  • 1/2 teaspoon garlic salt
For the dressing:
  • 1/4 cup Tahini
  • 1/4 cup cilantro roughly chopped and tightly packed
  • 2 tablespoons mint roughly chopped and tightly packed
  • 2 tablespoons Jalapeño roughly chopped (seeds removed, about 1 jalapeño)
  • 2 tablespoons water
  • 4 teaspoons agave
  • 4 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • fresh lemon juice to finish the dish

Instructions

    Cup of Yum
  1. Place a grill basket on the side of your grill and heat the grill to high.
  2. Slice the potatoes in half lengthwise and place them into a large pot. Cover with cold water and salt generously. 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 lengthwise. Place in a large bowl and toss with 2 teaspoons of the oil, and some salt and pepper.
  4. Place the cauliflower into a large bowl, and toss with 2 teaspoons of the oil and a pinch of salt and pepper.
  5. Spray your grill with cooking spray. Place the cauliflower into the grill basket. 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 (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 bowl.
  6. Once the potatoes have cooled, gently peel away the skin and slice them lengthwise into 3/4 inch sticks. Place them in a bowl and gently toss with 2 teaspoons of oil and salt. 
  7. Slice each avocado in half, removing the pit. 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 the potatoes (leave the avocado cut-side down) 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 flatbread with 1 teaspoon of the oil, followed by the  lemon zest and garlic salt (rub the spices in well). Place the flatbread on the grill for 1 minute, flip, and cook 1 additional minute.
  10. Place all of the dressing ingredients except the fresh lemon juice into a small food processor (mine is 3 cups). 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 among 4 bowls.
  12. Add about 2 tablespoons of dressing to each bowl. Squeeze the fresh lemon juice over every bowl and season to taste with salt, if desired.
  13. Break the grilled flatbread into pieces and divide among the bowls.

Notes

  • *You might want to cut everything up in the bowl to make it easier to eat!

Nutrition Information

Calories 467kcal (23%) Carbohydrates 46.2g (15%) Protein 10.9g (22%) Fat 26g (40%) Saturated Fat 3.5g (18%) Polyunsaturated Fat 5.4g Monounsaturated Fat 14.7g Sodium 362.1mg (15%) Potassium 1384.7mg (40%) Fiber 15.7g (63%) Sugar 8.2g (16%) Vitamin A 1145IU (23%) Vitamin C 78.3mg (87%) Calcium 105mg (11%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 467

% Daily Value*

Calories 467kcal 23%
Carbohydrates 46.2g 15%
Protein 10.9g 22%
Fat 26g 40%
Saturated Fat 3.5g 18%
Polyunsaturated Fat 5.4g 32%
Monounsaturated Fat 14.7g 74%
Sodium 362.1mg 15%
Potassium 1384.7mg 29%
Fiber 15.7g 63%
Sugar 8.2g 16%
Vitamin A 1145IU 23%
Vitamin C 78.3mg 87%
Calcium 105mg 11%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.