Vegan Green Machine Bowl with Tahini
Ingredients
Bowl
- Garlic chipotle asparagus
- Lemon pepper broccoli
- Shelled edamame
- Moringa quinoa
- Avocado with hemp seeds
- Green beans with smoked salt
- Garlic stuffed green olives
- Dill pickles
Poblano tahini
- 1 large poblano pepper, roasted then seeded and peeled
- 1 medium jalapeno, roasted then seeded and peeled (optional)
- 1 tsp avocado oil
- 1/3 cup tahini
- 1/2 cup water
- 2 tbsp lemon juice
- 2 tbsp cilantro, chopped
- 2 tbsp parsley, chopped
- 1 tsp garlic powder
- 1 tsp sea salt
Preparation
Poblano tahini
Roast the poblano and jalapeno peppers until charred, then seed and peel them.
Combine the roasted peppers with avocado oil, tahini, water, lemon juice, chopped cilantro, chopped parsley, garlic powder, and sea salt in a blender.
Pulse until smooth.
Bowl
Sauté garlic chipotle asparagus with garlic and chipotle seasoning until tender.
Cook lemon pepper broccoli by steaming or roasting with lemon and pepper until done.
Prepare shelled edamame by steaming or boiling if not pre-cooked.
Cook moringa quinoa according to package instructions, incorporating moringa as needed.
Slice avocado and sprinkle with hemp seeds.
Cook green beans and season with smoked salt.
Use garlic stuffed green olives and dill pickles directly from the jar.
Assemble all components in a bowl, top with chopped scallions and cilantro, and drizzle with the poblano tahini sauce.
