This is an addictive power bowl that consists of crispy chips, an herby and tangy tahini dressing, creamy avocado, and crispy-smoked veggies that gives you that natural and wholesome goodness.
Thanks to its ingredients, this bowl is an excellent vegan, gluten-free, and healthy summer meal that can actively boost testosterone levels.
Avocados contain high levels of folic acid and vitamin B6, which can help boost energy levels. They have also been found to contain heart-healthy monounsaturated fat, which has been found to increase the rate of production of testosterone.
Cauliflower has also been found to boost testosterone levels by eliminating estrogens that lower testosterone from the body.
It takes about 40 minutes to prepare and makes four servings. These are the steps for making this power bowl;
Ingredients
To make the tahini dressing
- ¼ cup tahini
- Fresh lemon juice
- ¼ teaspoon salt
- 4 teaspoons fresh lemon juice
- 4 teaspoons agave
- 2 tablespoons water
- 2 tablespoons roughly chopped jalapeño with seeds removed
- 2 tablespoons roughly chopped and tightly packed mint
- ¼ cup roughly chopped and tightly packed cilantro
- 1 gluten-free flatbread
- ½ teaspoon garlic salt
- 1 teaspoon packed lemon zest
- 1 teaspoon extra virgin olive oil
For the vegetables
- 2 medium sweet potatoes
- 2 small avocadoes
- Pepper, to taste
- 6½ teaspoons extra virgin olive oil, divided
- 4 cups cauliflower (cut into large florets)
- 2 large zucchinis
- Salt, to taste
How to prepare
Step 1
Grab your grill basket and place it beside your grill before heating it to high heat.
Step 2
Take your potatoes and slice them in two in terms of length, and then put it into a big pot. Cover it with cold water and salt generously. Maintain the high heat on the grill and allow the potatoes to boil.
When it starts boiling, turn down the heat to medium and allow it to cook for about 15 minutes until fork tender. Drain it and leave it to cool.
Step 3
As the potatoes are cooking, take the zucchini and slice them in half in terms of width. Then take each half and slice them into sticks. Put them in a big bowl, then proceed to toss with pepper, some salt, and 2 teaspoons of oil.
Step 4
Get another large bowl and put the cauliflower inside, then toss with pepper, 2 teaspoons of the oil, and a pinch of salt.
Step 5
Use a cooking spray on the grill before placing the cauliflower inside the grill basket, then you place the zucchini sticks onto the grill directly. Allow it to cook while ensuring that you stir it sporadically.
When the zucchini becomes charred on the first side, turn it over and allow the other side to cook. It requires up to 3 minutes to cook each side properly.
After the zucchini has been cooked properly, you might still have to keep the cauliflower boiling for a little bit more. When you are done, pour the two vegetables into a bowl.
Step 6
Peel the skin of the potatoes and click them into ¾-inch sticks after they must have cooled. Transfer them to a bowl before tossing with salt and 2 teaspoons of oil.
Step 7
Take the avocados and slice both of them in half, then remove the seed. Use the remaining oil to brush the top of each avocado and then sprinkle with pepper and salt.
Take the avocado and sweet potatoes and place them onto the grill and cook for about 2 minutes to ensure that the potatoes get charred the first side.
Flip it over and cook for the same time, and make sure that the avocado doesn’t get burnt. When you are done, take it off the grill.
Step 9
Use 1 teaspoon of the oil to rub the flatbread, before using the garlic salt and lemon zest. Ensure that the boil is rubbed with the spices adequately. Cook it on the grill for one minute, then flip it over and allow it to cook for another minute.
Step 10
Place all the ingredients for the tahini dressing except the lemon juice into a food processor. Keep blending until it becomes creamy and smooth. If it is necessary, stop and use a scraper on the sides to ensure no ingredient is wasted.
Step 11
Take the avocado and peel the skin gently, then divide it into four different bowls. Add the dressing next (2 tablespoons for each bowl). Add the lemon juice to each bowl, then season with salt. Take the grilled flatbread and crumble it up and then add to each bowl.
