Tagged as: lemon

Vegan Buddha Bowl

Recipe by Carolyn Casner of EatingWell.com   Servings: 4 Serving size: 1 ½ cup   1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon

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Creamed Turnips & Greens

Recipe by Julia Clancy of EatingWell.com   Servings: 6 Serving size: ½ cup   2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice

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