Serves 2
This yummy bowl tastes as delicious as it looks! Bowls like this are really easy to make - choose veggies that take about the same time to roast and once they’re ready, put them in a bowl, add the dressing and toppings and voila, you have a delicious, nutritious, anti-inflammatory, auto-immune building beautiful bowl! I used the veggies and ingredients I had on hand in this winning combo but you can substitute with whatever vegetables you prefer!
Ingredients:
4 cups mixed field greens
1 cucumber, cut in slices
3-4 tablespoons coconut oil, ghee, avocado or olive oil or combination of all four
1-2 cups sunchokes, washed and sliced
1-2 cups Brussels sprouts, cut in half
1 butternut squash, halved vertically with the seeds removed
½ cup raw or dry roasted pumpkin seeds
Juice from 1 lemon
1 avocado, sliced
2 tablespoons black and white sesame seeds
2 tsp. ground oregano (optional)
Sea salt and pepper to taste
Tahini Dressing:
1/3 cup tahini (ground sesame seeds)
1 medium lemon, juiced
1 tsp. sea salt
½ tsp. freshly ground pepper
¼ cup cold/iced water
Preparation:
- Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Rub each half of the butternut squash with coconut oil to lightly coat the squash on the inside. Sprinkle with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 45-50 minutes. Set the squash aside and once it’s cool enough to handle scoop the flesh out and cut it into cubes.
- After you put the squash in the oven, toss sunchokes and Brussels sprouts with avocado oil or melted ghee and spread on the baking sheet. Roast for 30 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.
- Next, lower the oven to 200 degrees. Toss pumpkin seeds with a little olive oil, spread seeds on a parchment-lined baking sheet and sprinkle with sea salt. Bake for about 5-7 minutes until lightly toasted and remove from the oven.
To prepare the tahini dressing:
- In a bowl add the tahini, salt, pepper, and lemon. Whisk until thoroughly blended.
- Add water 2 tablespoons at a time, whisking after each addition until smooth. By 6-8 tablespoons dressing should be perfectly creamy and smooth.
- Season with additional salt and pepper to taste.
Serving:
- Put mixed greens in a bowl, add oregano if using, then drizzle and toss with a little extra virgin olive oil.
- Add the roasted vegetables, sliced avocado, and roasted pumpkin seeds.
- Drizzle with tahini dressing and sprinkle with sesame seeds.
- Enjoy!
- Leftover tahini dressing can be stored in the refrigerator covered for about 1 week. Dressing may thicken with time so whisk in additional cold water as necessary to thin.