Ingredients

The following ingredients have 5 Servings
  • 5 tbsp tahini
  • 3 tbsp each water and fresh lemon juice
  • 1 tbsp pure maple syrup
  • 1 tsp each garlic powder and sea salt
  • 1 small red cabbage, thinly sliced, preferably with a mandolin
  • 1/4 cup vinegar of choice (white, apple cider, red wine, white wine or balsamic)
  • 2 tsp organic cane sugar (any white sugar works)
  • 1/2 tsp sea salt
  • half a baked sweet potato
  • handful of fresh spinach
  • 1/2 an avocado, diced
  • 2 tbsp hummus
  • handful of fresh sprouts of choice
  • 1/2 cup cooked lentils of choice
  • handful of chopped fresh cilantro
  • salt and pepper, to taste

Instruction

  • To make the lemon tahini sauce, whisk the sauce ingredients together in a bowl until smooth and creamy.
  • To make the red cabbage slaw, slice the red cabbage with a mandolin, place the finely chopped cabbage in a bowl, add the vinegar, sugar and salt, toss and let sit for 20 minutes or so to soften and add flavour. This is optional but it make it more like a slaw than just plain, raw red cabbage.
  • To make the roasted sweet potato, pre-heat the oven to 425 F. Cut the sweet potatoes in half length-wise and place face down on a baking sheet that’s either sprayed with non-stick cooking spray or lined with a silicone baking mat. Bake for 30-40 minutes until browned on the bottom and tender. Once they’re cooked, slice and sprinkle with a little salt and pepper.
  • To assemble the bowls, add 1/2 a sweet potato and a big scoop of the cabbage slaw to each then add the rest of the ingredients and drizzle with the lemon tahini sauce.