This Tahini-Grilled Avocado, Cauliflower, And Sweet Potato Power Bowl is the perfect wholesome meal for Meatless Monday!
Bowls have quickly become one of my favorite go-to lunches. They’re not only effortless to prepare, but also serve as the perfect blank canvas for my culinary creativity. Whether I’m in the mood for something light and refreshing or hearty and satisfying, bowls consistently deliver the kind of meal that hits the spot. I proudly bring my beautifully crafted bowls to work at least three times a week, and judging by the envious glances from my colleagues, they make the standard sandwiches and salads pale in comparison.
This power bowl is a plant-based delight that combines smoky, charred veggies, creamy grilled avocado, and a tangy, herbal tahini dressing made with cilantro, mint, and jalapeño. Perfect for a Meatless Monday meal or any time you want a nutritious and satisfying bowl of goodness, this recipe is as vibrant as it is flavorful. The grilled avocado adds a surprising rich creaminess along with a hint of smoky depth. Pair that with crisp, grilled flatbread and tender sweet potatoes, and you’ve got a bowl bursting with texture and flavor.
Are Tahini-Grilled Avocado, Cauliflower, And Sweet Potato Power Bowls Healthy?
This power bowl packs a nutritional punch with a medley of vibrant vegetables that are a source of fiber, vitamins, and minerals. The avocado, tahini, and olive oil add healthy fats. This recipe is naturally gluten-free and vegan, making it an excellent option for a variety of dietary preferences.
Tahini Is The Secret Sauce
While dressing is usually a finishing touch, the tahini dressing in this power bowl is the heart and soul of the dish. Tahini, a paste made from ground sesame seeds, has a unique nutty flavor that’s perfectly balanced by the bright zest of fresh lemon juice, the punch of cilantro and mint, and a hint of heat from the jalapeño. Together, these ingredients create a complex dressing that tastes truly magical. And, it’s easy to make! With just a few pantry staples and fresh herbs, you can whip up a dressing that’s far more flavorful than anything you could buy in a store.
To make the sauce, use a high-quality, smooth tahini. And if you’re a fan of bold flavors, feel free to adjust the heat by adding more jalapeño or even a pinch of cayenne pepper. This sauce isn’t just limited to this power bowl, either. It’s also delicious drizzled over roasted veggies, as a dip for pita bread, or even as a salad dressing. Once you’ve tried it, you’ll likely find yourself making it again and again for its endless possibilities and irresistible taste.
How To Make Ahead And Store
The components of this power bowl can be prepped ahead of time. Grill the vegetables and avocado, then store them in airtight containers in the fridge for up to 3 days. The tahini dressing can be made in advance and stored in the fridge for up to 1 week. If you’re grilling flatbread, wait until just before serving for the best texture. I don’t recommend freezing this dish. It’s best if you make it and eat it the same day.
Serving Suggestions
This tahini-grilled avocado, cauliflower, and sweet potato power bowl is a complete meal on its own, but you can add even more texture and flavor by serving it with a fresh Watermelon Salad or a colorful Fresh Corn And Mango Salad. I also like to dip the flatbread in Cucumber Salsa, Mango Avocado Salsa, or a sweet and juicy Pineapple Salsa.
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
- Place a grill basket on the side of your grill and heat the grill to high.
- 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.
- 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.
- Place the cauliflower into a large bowl, and toss with 2 teaspoons of the oil and a pinch of salt and pepper.
- 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.
- 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.
- Slice each avocado in half, removing the pit. 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 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.
- 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.
- 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.
- Gently peel the skin from the avocado and then divide all the ingredients among 4 bowls.
- 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.
- Break the grilled flatbread into pieces and divide among the bowls.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment