Harvest Buddha Bowl
Yield: 3 servings
Easy and delicious bowl filled with fresh veggies, quinoa, apple and more.
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
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