Description
Lemon roasted cauliflower, steamed broccoli, avocado, spinach and seeds topped with creamy lemon tahini sauce for a healthy and delicious, low-carb plant-based meal.
Ingredients
For the Lemon Roasted Cauliflower
- 1 medium head of cauliflower, chopped into florets
- 3 tbsp lemon juice (45 mL)
- 2 tbsp olive or avocado oil (30 mL)
- salt and pepper
For the Lemon Tahini Dressing
- 5 tbsp tahini (75 g)
- 3 tbsp lemon juice (45 mL)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 4–6 tbsp water
For the Salads
- 4–6 cups fresh baby spinach, approx. 1 cup per serving
- 4 cups chopped broccoli, approx. 1 cup per serving
- 2 avocado, 1/2 avocado per serving
- 1/2 cup pepitas, 2 tbsp per serving
- 4 tbsp sesame seeds, 1 tbsp per serving
- 1/2 cup hemp seeds, 2 tbsp per serving
- fresh lemon, for serving
- salt and pepper
- hot sauce, optional
Instructions
- Preheat oven to 400 degrees F.
- Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
- Drizzle the cauliflower with the lemon, oil and a pinch of salt and pepper and use your hands to mix until all the pieces are coated. Roast for 30 minutes until tender and browned.
- While the cauliflower is roasting, prepare the broccoli and tahini sauce. Steam the broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
- To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
- Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Divide the seeds between the servings. Add 1/2 an avocado to each salad.
- Drizzle the tahini dressing equally over the 4 bowls.
- Serve right away topped with hot sauce, lemon juice, salt and pepper, if desired.
Notes
Extra bowls can be kept in the fridge for up to 3 days so if you’re making lunch for the next day, simply store in a sealed container. Recommended to store the dressing separately until just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 593
- Sugar: 8 g
- Fat: 43 g
- Carbohydrates: 38 g
- Fiber: 19 g
- Protein: 27 g