Roasted Root and Quinoa Buddha Bowl
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
Instructions
- 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.
Notes
*To make your own, combine equal parts salt, pepper, garlic powder, basil, Greek oregano, rosemary, dill, and thyme for a similar blend.