(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 450 degrees F, and line a large baking sheet with parchment paper.
Place the sweet potatoes on prepared baking sheet. Melt 2 tablespoons of Country Crock® Plant Butter and drizzle it evenly over the sweet potatoes.
Season with salt and pepper and roast until tender, tossing halfway through, 25 to 30 minutes.
Meanwhile, wash your greens and place them in the fridge until you’re ready to build your bowl.
Melt a tablespoon of plant butter in a large skillet on medium high heat and add the chickpeas to the pan. Add chopped parsley and Salt and pepper to taste. Sauté for about 4 minutes.
Peel the cucumber into ribbons using a vegetable peeler and slice the avocados in half to remove the flesh. Arrange the salad leaves, micro greens, roasted sweet potato, buttery chickpeas, cucumber ribbons and watermelon radishes between the bowls, then top each one with sliced avocado.
To make the dressing, place the Country Crock® Plant Butter into a medium-sized jar and heat in the microwave until melted. Add the lemon zest, lemon juice, parsley, honey and Dijon. Season with salt and pepper, fasten the lid and shake to combine.
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