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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
Easy and delicious bowl filled with fresh veggies, quinoa, apple and more.
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  • 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.


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
Course: Main Course
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.