Cleansing Buddha Bowl
[Vegan]

For the Buddha Bowl:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper.
3. .Arrange the broccoli, asparagus, potatoes, carrots, and tempeh on the baking sheet.
4. Drizzle evenly with the oil and season well with salt and pepper.
5. Place the sheet in the oven and roast for18 to 20 minutes, or until the vegetables are tender and just beginning to brown.
6. To serve, place the freekeh and spinach evenly into two shallow bowls.
7. Divide the veggies and tempeh between the bowls.
8. Add the purple cabbage and avocado. Spoon on the dressing and serve immediately.

For the Turmeric Dressing:

1. Whisk together the cream, tahini, lemon juice, turmeric, salt, and pepper in a small bowl.
2. Store it in an airtight container in the refrigerator for up to 1 week.

For the Green Tahini:

1. In a food processor or blender, process the lemon juice, garlic, tahini, parsley, and olive oil.
2. Add up to 3 tablespoons of water to achieve a thinner consistency.
3. Season with salt and pepper and store in an airtight container in the refrigerator for up to a week.