Vegan cobb salad with green tahini dressing

Indulge in the freshness of a Vegan Cobb Salad with a zesty Green Tahini Dressing - a tantalizing explosion of flavors in every bite.

Ingredients:

• 1 bunch butter lettuce
• 1 avocado, sliced
• 10 cherry tomatoes, halved
• 430g can garbanzo beans, rinsed and drained
• 1/2 cup quinoa
• 1 bunch asparagus
• 1/4 cup walnuts, chopped
• 1 cup coconut flakes
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• 1 lemon, juiced
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 cup cucumbers, chopped
• 1 teaspoon cumin

Instructions:

1. Preheat the oven to 180 °C
2. Start by cooking the coconut bacon and cutting the asparagus. Place them in the oven. Allow the coconut bacon to bake for 10-12 minutes, then take it out and continue baking the asparagus for an additional 20 minutes (totaling about 30 minutes).
3. While the oven is in use, make your quinoa. Combine quinoa and 1 cup of water in a saucepan. Bring it to a boil, then uncover and let it simmer for another 10-15 minutes until the water is fully absorbed. Drain any excess water and rinse the quinoa.
4. Prepare the remaining salad components by blending the dressing and dicing the vegetables. Separate the lettuce into 2-3 bowls and top with all the prepared ingredients.

Summary:

• Calories: 2777 kcal
• Fat: 180 g
• Protein: 79 g
• Carbs: 252 g
• Potassium: 4396 mg
• Magnesium: 619 mg