Description
A vibrant and nutritious Buddha bowl featuring roasted beets and sweet potatoes, served with quinoa and a creamy tahini dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- 2 cups baby spinach
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Water as needed
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss the diced sweet potatoes and beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to create a smooth dressing.
- In a large bowl, combine cooked quinoa, roasted vegetables, baby spinach, and avocado. Drizzle with tahini dressing and serve.
Notes
You can customize the seasonings to taste.