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
• couple thin slices red onion or sweet onion
• 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