Roasted Power Bowl with Lemon Tahini Dressing is a phenomenal recipe for people who have fatty liver damages. Now, let’s dig in how to cook this dish:
- Yield: 8 Servings
- Total Time: 45 Minutes
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- 11⁄2 pounds sweet potatoes, diced
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 head cauliflower, cut into florets
- Fresh ground pepper
- 15-ounce can chickpeas (11⁄2 cups cooked),drained and rinsed
- 1 beet, thinly sliced
- 1⁄4 head red cabbage (we used a combination of savoy and red), thinly sliced
- 12 cups salad greens
- 1⁄3 cup sunflower seeds
Lemon Tahini Dressing
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup freshly squeezed lemon juice
- 1⁄2 cup tahini
- 1⁄2 teaspoon kosher salt
Preheat your oven to 450°F.
Place sweet potatoes in a large bowl, add 1 1⁄2 tablespoons of extra virgin olive oil and 1⁄2 teaspoon of sea salt; toss to coat well.
Transfer the sweet potatoes to a parchment paper lined baking sheet, pushing them onto one half of the sheet. Pour cauliflower florets onto the other half of the sheet and sprinkle with pepper; roast for about 30 minutes or until tender.
In the meantime, follow package instructions to prepare quinoa.
In a bowl, mix chickpeas with a drizzle of extra virgin olive oil and sea salt.
Peel and thinly slice the beet. Thinly slice the red cabbage.
Make the dressing:
Combine extra virgin olive oil, lemon juice, tahini, and salt in a small bowl; whisk to combine well.
Divide the salad greens among the four serving bowls and top each with small piles of each component. Pour the dressing over each serving and scatter with sunflower seeds.
Nutritional Information Per Serving
Calories: 483; Total Fat: 18.9 g; Carbs: 68.3 g; Dietary fiber: 15.1 g; Protein: 16.3 g; Cholesterol: 0 mg; Sodium: 708 mg
Originally posted 2019-08-31 17:58:48.