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.
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
- 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
- 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.