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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.
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Harvest Buddha Bowl

Easy and delicious bowl filled with fresh veggies, quinoa, apple and more.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings
Calories 457kcal
Author Ashley C.

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