If using, cook Dr. Praegar’s Spinach Cakes according to package instructions.
Preheat oven to 450F and line a baking tray with parchment paper.
Add cut Brussels sprouts and broccoli to baking tray and drizzle with ghee or avocado oil. Season with sea salt and pepper and toss to coat.
Roast vegetables for 15 minutes.
While vegetables are roasting, prepare dressing. Simply place all ingredients into a high-speed blender and blend on high until completely liquified and incorporated. You may need to add water to thin the consistency if the dressing is too thick. Add water until you reach the dressing consistency of your liking.
Divide spinach, avocado, and cherry tomatoes between two bowls. Add roasted vegetables and spinach cakes to both. Drizzle with cilantro tahini dressing and devour.