Roasted Beet and Sweet Potato Buddha Bowl

Roasted Beet and Sweet Potato Buddha Bowl

from cookefast.com
45 min

Looking for a vibrant, nutritious, and delicious meal that’s both satisfying and easy to make? This Roasted Beet and Sweet Potato Buddha Bowl is your answer! Bursting with colors, flavors, and wholesome ingredients, this bowl is packed with roasted beets and sweet potatoes, creamy avocado, crispy chickpeas, and fluffy quinoa. Topped with a zesty tahini dressing, it offers a perfect balance of savory, sweet, and tangy notes. This Buddha bowl is a fantastic option for lunch or dinner, providing a balanced, plant-based meal that’s both nourishing and delicious!

Ingredients

  • 2 medium beets, trimmed and peeled
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Fresh parsley or cilantro for garnish
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2-3 tablespoons water (to thin)
  • Salt and pepper, to taste

Directions

  1. 1

    Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and peeled, diced beets in olive oil and a pinch of salt. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized. Stir halfway through the cooking time to ensure even roasting.

  2. 2

    While the vegetables are roasting, heat a small pan over medium heat with a drizzle of olive oil. Add the chickpeas and sauté for about 5-7 minutes, stirring occasionally, until they are slightly crispy and golden. Season with salt and set aside.

  3. 3

    In a small bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic. Gradually add 2-3 tablespoons of water, one tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste. Adjust the seasoning or consistency as needed.

  4. 4

    In a large bowl, start with a base of cooked quinoa. Arrange the roasted beets, sweet potatoes, avocado slices, and crispy chickpeas on top of the quinoa in sections to create a visually appealing presentation. Drizzle generously with the tahini dressing to enhance the flavors.

  5. 5

    Finish with a sprinkle of fresh parsley or cilantro for added freshness and color. Serve the Buddha bowl immediately while the roasted vegetables are warm, and enjoy this wholesome, delicious meal!