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Roasted Root and Quinoa Buddha Bowl

Laura Norris
Cook Time 45 mins
Total Time 45 mins
Servings 2


  • 2 small sweet potatoes I used garnets, you can use any type - garnet, white, Japanese, etc.
  • 2 large golden beets
  • ½ tablespoon coconut oil melted (can use olive or grapeseed oil)
  • 1 teaspoon Greek seasoning*
  • ½ teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • 1 cup chicken stock vegetable stock, or water
  • ½ cup quinoa rinsed
  • 2 tablespoons tahini
  • Juice of ½ lemon
  • Dash each of salt black pepper, and garlic powder
  • 2 cups of spinach
  • ¼ cup of roasted pumpkin seeds


  • Preheat oven to 425 degrees Fahrenheit.
  • Chop the sweet potatoes and beets into small pieces. Toss with the melted coconut oil, Greek seasoning, paprika, and sea salt. Place on a baking sheet lined with parchment paper and roast for 45 minutes. Toss halfway through to ensure even cooking.
  • With 25 minutes left to go on the vegetables, bring the quinoa and stock to a boil. Once it reaches a boil, reduce the heat to medium low and cover. Cook the quinoa for 15-20 minutes or until all of the water is absorbed. Remove from heat and fluff with a fork.
  • In a small bowl, whisk together the tahini, lemon juice, salt, pepper, and garlic powder until it forms a thick sauce.
  • Place the spinach in a bowl (wilted if desired) and top with the vegetables and quinoa. Drizzle the tahini sauce on top and garnish with the roasted pumpkin seeds.


*To make your own, combine equal parts salt, pepper, garlic powder, basil, Greek oregano, rosemary, dill, and thyme for a similar blend.