Green Bean Buddha Bowl

AuthorLauren TimmermanCategoryDifficultyBeginner

Looking to break that boring lunch cycle? This recipe is a great go-to! It's easy to prepare and become a part of your meal plan for the week ahead.

The sweetness of the apples and the savory-ness of the tahini are a perfect combination to satisfy cravings. Make this recipe your own by switching out some of the vegetables, such as roasting broccoli instead of cauliflower. Enjoy!

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients
 4 sweet potatoes
 1 head cauliflower
 2 tbsp coconut oil
 1 cup green beans, cut into 1-inch pieces
 1 cup cabbage
 1 head curly kale
 1 small eggplant, cut into 1-inch cubes
 2 honey crisp or fuji apples
 2 tbsp warm tahini
 1 large lemon, juiced
 1 tsp lemon zest
 1 tsp fresh parsley, finely chopped
 sea salt, to taste
 freshly ground black pepper, to taste

Directions
1

Preheat the oven to 400⁰F. Wash potatoes and pierce with a fork. Place the potatoes on a rimmed baking sheet and set aside.

2

On a separate rimmed baking sheet, place the cauliflower florets, drizzle with coconut oil, salt, and pepper.

3

Prepare another rimmed baking sheet with the eggplant cubes. Then drizzle with coconut oil, salt, and pepper.

4

Roast the potatoes and cauliflower for 30-40 minutes until tender and the cauliflower is browned. Roast the eggplant for about 20 -25 minutes until golden brown. Set side to cool. Once cool, slice the sweet potato into 1-inch chunks. Meanwhile, steam the green beans on the stove top.

5

In a large bowl, massage the kale with 1 tablespoon oil until tender and dark green. Then combine all ingredients, the potatoes, cauliflower, green beans, cabbage, kale, and apples. Drizzle with tahini and lemon juice. Top with lemon zest and parsley and season with salt and pepper to taste.

Nutrition Facts: Calories 350, Fat 9g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 60g, Dietary Fiber 14g, Sugar 17g, Protein 9g

Ingredients

Ingredients
 4 sweet potatoes
 1 head cauliflower
 2 tbsp coconut oil
 1 cup green beans, cut into 1-inch pieces
 1 cup cabbage
 1 head curly kale
 1 small eggplant, cut into 1-inch cubes
 2 honey crisp or fuji apples
 2 tbsp warm tahini
 1 large lemon, juiced
 1 tsp lemon zest
 1 tsp fresh parsley, finely chopped
 sea salt, to taste
 freshly ground black pepper, to taste

Directions

Directions
1

Preheat the oven to 400⁰F. Wash potatoes and pierce with a fork. Place the potatoes on a rimmed baking sheet and set aside.

2

On a separate rimmed baking sheet, place the cauliflower florets, drizzle with coconut oil, salt, and pepper.

3

Prepare another rimmed baking sheet with the eggplant cubes. Then drizzle with coconut oil, salt, and pepper.

4

Roast the potatoes and cauliflower for 30-40 minutes until tender and the cauliflower is browned. Roast the eggplant for about 20 -25 minutes until golden brown. Set side to cool. Once cool, slice the sweet potato into 1-inch chunks. Meanwhile, steam the green beans on the stove top.

5

In a large bowl, massage the kale with 1 tablespoon oil until tender and dark green. Then combine all ingredients, the potatoes, cauliflower, green beans, cabbage, kale, and apples. Drizzle with tahini and lemon juice. Top with lemon zest and parsley and season with salt and pepper to taste.

Green Bean Buddha Bowl
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