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Green Bean Buddha Bowl

Coming out of 10 years of chronic illness has made me look at life in a different way. I’ve realized that things happen for us, not to us. It's amazing how something or someone new comes into our lives or something happens to make us change and take a good look at the life we are living. For me it was Lyme disease, PCOS, Hypothyroidism, Leaky Gut and so much more.

When I had to cut out gluten, dairy, soy, sugar and corn from my lifestyle as well as detox my cleaning products and beauty products from potential chemicals of concern, I thought my life was ending but I learned that we can come out of any struggle in our life on the other side of it and prove to ourselves that we can not only survive, but thrive. This delicious recipe makes me feel like I’m thriving. It’s packed with whole, fresh ingredients- lots of protein, healthy fats and fiber. I love making this for my clients for dinner and then serving leftovers in lettuce wraps the next day!

Serves 4

  • 4 large baked sweet potatoes
  • 1 head cauliflower, cut into 1 inch florets
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin oil, divided
  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  • 1 cup shredded red cabbage
  • 1 head curly kale, finely chopped or 2 cups baby spinach
  • 2 large honey crisp apples, thinly sliced
  • 2 Tbsp. tahini (sesame paste), warmed
  • Juice of 1 large lemon
  • 1 tsp. freshly squeezed lemon zest
  • 1 tsp. finely chopped fresh parsley

Preheat the oven to 400 degrees F.

Pierce the potatoes with a fork to create small holes. Prepare the sweet potatoes on a rimmed baking sheet and set aside. 

Prepare the cauliflower florets on a separate rimmed baking sheet; drizzle with 1 Tbsp. of the oil, salt and pepper.

Roast the potatoes and cauliflower for 30-40 minutes or until very tender. Remove from the oven; set aside to cool then set aside. Cut the sweet potatoes into ½ inch-1 inch chunks.

Meanwhile, steam the green beans on the stove top.

In a large bowl, massage the kale with the remaining 1 Tbsp. oil until the leaves are tender and dark green.

In a large bowl, combine the potatoes, cauliflower, green beans, cabbage, kale and apples. Drizzle with the tahini and lemon juice. Garnish with the lemon zest and parsley and season to taste with salt and pepper. Serve.

For more Eating Clean recipes, check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. It’s full of over 200 recipes free of gluten, dairy, soy, refined sugar, eggs, peanuts, white flours and other inflammatory foods.

Enter to win the book and a kitchen prize pack here:

Amie Valpone, Chef

Amie Valpone, HHC, AADP is the Editor-in-Chief of She is a chef, culinary nutritionist, professional recipe developer, food photographer, writer, and motivational speaker specializing in simple gluten-free, soy-free, and dairy-free "clean eating" recipes. Through her research, Amie was able to heal herself from a decade of chronic pain and multiple ailments.