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Laura Norris

Roasted Root and Quinoa Buddha Bowl

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Cook Time 45 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 425 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the tahini, lemon juice, salt, pepper, and garlic powder until it forms a thick sauce.
  5. 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.

Notes

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