Plant Based Mediterranean Meal Prep Bowl – Nurse Kristin

Ingredients

• 2 large Sweet Potatoes diced
• 16 oz Fresh or Frozen Green Beans with ends trimmed
• 1 tsp Salt
• 1/2 cup Tahini
• 1/2 tbsp Maple Syrup
• 1/4 cup Warm Water (more if needed)
• 1/2 Juice of 1/2 lemon
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt
• 1 14 oz can Artichoke Hearts
• 1 15 oz can Garbanzo Beans
• 3 cups Romaine Lettuce or Arugula
• 1 Avocado diced (optional )