Harvest Buddha Bowl
Easy and delicious bowl filled with fresh veggies, quinoa, apple and more.
Servings: 3 servings
Ingredients
- 1 medium sweet potato peeled and spiralized
- 1 medium beet peeled and spiralized
- 1 small granny smith apple sliced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground turmeric
- 3 ounces fresh spinach
- 1 cup cooked quinoa
- 1 ripe avocado halved and pit removed
- 1/2 cup chickpeas
- 2 teaspoons chia seeds
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- zest and juice from one lemon
Instructions
- Heat one tablespoon of the olive oil in a large nonstick skillet set over medium heat. Add the sweet potato noodles and turmeric and sauté until softened, about 5 to 7 minutes. Set aside to cool. Clean the skillet and then add the remaining tablespoon of olive oil. Add the beet noodles and sauté until softened, about 3 to 4 minutes. Set aside.
- To assemble the Buddha bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas and chia seeds between two bowls.
- In a small bowl, whisk together the tahini, apple cider vinegar, water and lemon juice. Drizzle the dressing over the Buddha bowl and serve immediately.
Nutrition
Calories: 457kcal | Carbohydrates: 55g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Sodium: 123mg | Potassium: 927mg | Fiber: 11g | Sugar: 14g | Vitamin A: 13391IU | Vitamin C: 16mg | Calcium: 129mg | Iron: 5mg