Name: Summer Goddess Bowl + Avocado and Black Sesame Seeds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1-2 cups spinach; olive oil; kosher salt; 1/2 avocado; soy sauce; 6 stalks asparagus, cut into bite-sized pieces; 1 small purple sweet potato; 1-2 Tablespoons cashew cheese; 1.2 cup fresh corn; 1/4 cup sprouts; 1/4 cup daikon radish, sliced; 1 Tablespoon saurkraut (optiona); Black sesame seeds; NOTE: feel free to eat any of the vegetables raw; otherwise, if you want them cooked, the instructions are incorporated below.

Description

A go-to power lunch (or dinner) that is healthy and delicious!

Ingredients

Scale

1–2 cups spinach
olive oil
kosher salt
1/2 avocado
soy sauce
6 stalks asparagus, cut into bite-sized pieces
1 small purple sweet potato
1–2 Tablespoons cashew cheese
1.2 cup fresh corn
1/4 cup sprouts
1/4 cup daikon radish, sliced
1 Tablespoon saurkraut (optiona)
Black sesame seeds
NOTE: feel free to eat any of the vegetables raw; otherwise, if you want them cooked, the instructions are incorporated below.

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Instructions

Preheat oven to 400.
Place sweet potato, asparagus, corn and radish in bowl and toss in a 1-2 Tablespoons avocado or olive oil and a sprinkling of kosher salt.
On foil-lined cookie sheet, place sweet potato, asparagus, corn and radish.
Roast for 15 minutes and then check; continue cooking in 3-5 minute increments until fully cooked.
Place spinach in bowl and toss with a little olive oil; just enough to lightly coat the leaves.
Add the remaining ingredients on top of the spinach.
Place avocado in the center.
Pour soy sauce in center and sprinkle with black sesame seeds.
I served mine with some almond crackers (the cashew cheese is really good on them!)