Harvest Buddha Bowl with Lemon Tahini Dressing

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

This Harvest Buddha Bowl is made with spiralized beets and sweet potato plus sliced apples, quinoa, spinach, avocado, chickpeas and a tahini dressing. Pack this easy recipe for lunch or enjoy for dinner any day of the week.

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

For this recipe, I used my favorite KitchenAid attachment, the Spiralizer Plus, but any spiralizer will work. The bowl comes together in relatively little time and creates a simple meal that is packed with protein and flavor. Feel free to experiment with your favorite flavors or ingredients to create a meal that you will want to eat again and again.

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.

Harvest Buddha Bowl

Yield: 3 servings
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
 

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

  1. 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.

  2. To assemble the Buddha bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas and chia seeds between two bowls.

  3. 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 Information

Calories: 457, Fat: 23g, Saturated Fat: 3g, Sodium: 123mg, Potassium: 927mg, Carbohydrates: 55g, Fiber: 11g, Sugar: 14g, Protein: 12g, Vitamin A: 13391%, Vitamin C: 16%, Calcium: 129%, Iron: 5%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course
Cuisine: American
Keyword: buddha bowl
All images and text ©Spoonful of Flavor

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