Grain Free Vegan Greek Buddha Bowl

• 1 Bunch Curly Kale (washed, large vein removed, cut in ribbons)
• 1 cup Mushrooms (sliced)
• 1 small Sweet Potato (peeled and cubed)
• 1 can Cannellini beans (drained)
• 1/2 block Extra Firm Tofu (sliced 1/2 inch)
• 1 small Tomato (diced)
• 1/2 small Cucumber (diced)
• 4 each olives, pepproncinis (optional)

Dressing and Marinade

• 1/4 tsp rosemary (chopped)
• 1/4 tsp lemon peel (minced fine)
• 1 clove garlic (minced)
• 2 Tbs lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt

Coconut Yogurt Sauce

• 1/2 cup coconut yogurt substitute
• 1/4 cup chopped cilantro
• 2 Tbs chopped green onion
• 1 tsp lemon juice
• 1 clove garlic (minced)
• salt and pepper