Vibrant Harvest Buddha Bowl with Roasted Roots, Avocado & Silky Tahini

Ingredients

• 2 medium sweet potatoes, diced into 1-inch cubes
• 2 medium carrots, sliced
• 1 large beet, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (or honey, if not vegan)
• 1 clove garlic, minced
• Water, as needed to thin the dressing
• 2 cups cooked quinoa (or your choice of grain)
• 1 avocado, sliced
• 1 cup baby spinach or mixed greens
• ¼ cup pomegranate seeds (optional)
• ¼ cup chopped fresh herbs (parsley or cilantro)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced sweet potatoes, sliced carrots, and diced beet. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss until well-coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Gradually add water until the dressing reaches your desired consistency.
5. In a large bowl or plate, layer the cooked quinoa as the base. Top with the roasted vegetables, sliced avocado, and a handful of baby spinach or mixed greens.
6. Drizzle the tahini dressing over the top of the bowl.
7. Finish with pomegranate seeds and freshly chopped herbs. Serve immediately.

Nutrition