Lemon Tahini Cabbage Bowl with Potatoes and Beans

Lemon Tahini Cabbage Bowl with Potatoes and Beans

  • Servings: 1
  • Difficulty: Easy
  • Print

Lots of people know they should eat more vegetables. Salads are the logical solution. Maybe you eat a salad made from romaine or iceberg with a few cherry tomatoes and carrot shreds. Do you find yourself hungry and weak and diving for the candy dish? Lots of people eat salads to lose weight and after a day or too realize they just can't do it. I like to eat salads that are HARDY. Salads that fill your belly UP! Salads made from kale, spinach, cabbage, or other hardy greens to add extra fiber and nutrients to your meal. If your salad is just a few shreds of lettuce and an oil base dressing then you aren't getting a whole lot of fiber and you will probably be hungry again in 20 minutes. So a possible alternative could be to make your salad have AS MUCH fiber as possible! Using hardier greens, adding a dressing that contains fiber (tahini, avocado, hummus, peanut butter, etc.), and adding COMPLEX carbohydrates to the salad to help fill up your belly and keep you full longer then a plain salad could ever do. This salad has cabbage, beans, potatoes, and (sunflower and pumpkin) seeds for a tasty combination of fiber, protein, and crunch. This salad will help to fill you up faster and hold your hunger for longer. Eat as much as you need to to feel filled and satisfied! Who knows? Eating food like this can help you reverse your diabetes, heart disease, high cholesterol, hypertension and much more! Dig in!




  • 1 potato (any type will do)
  • 1 c pinto beans, sodium free, drained
  • 2-4 c cabbage, shredded
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1/4 c alfalfa sprouts (optional)

Tahini Dressing

  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/8 tsp salt or to taste
  • 1/8 tsp garlic powder or to taste
  • pinch of red pepper flakes or to taste


  1. Scrub, peel, and pierce potato several times with a fork or knife.
  2. Microwave for 6-8 minutes. Check tenderness using a fork or knife. If potato is still firm continue to microwave for another minute or two as needed. Set aside to cool. Chop into bite sized pieces (you could also use a conventional oven to bake a whole batch of potatoes at a time).
  3. Use either previously cooked beans or canned. Rinse and set aside.
  4. Wash cabbage and chop, slice or shred (I love using the slicing attachment to my food processor because then this process takes less than 30 seconds).
  5. In a small bowl combine lemon juice, tahini, 1 tbsp water, garlic powder, and salt. Stir until smoothly combined. If using red pepper flakes then stir them in.
  6. Mix cabbage, sprouts (if using), seeds, and lemon tahini dressing together until everything is combined and thoroughly coated.
  7. Add potatoes and beans and either mix or serve separately.

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