Harvest Buddha Bowl with Lemon Tahini Dressing #vegan #dinner

Nourish your body with new, sound, and flavorful fixings each and every day of the year! Buddha Bowls, also known as full scale bowls, control bowls, and nourish bowls, are stuffed with protein, new or broiled vegetables, seeds, nuts, and that's only the tip of the iceberg.

The best thing about Buddha Bowls is that you can try different things with your very own blend of flavors to make a feast that is novel. Spiralized leafy foods add a fun bend to a delicious dish. This Reap Buddha Bowl with Lemon Tahini Dressing joins crisp spiralized vegetables, for example, sweet potatoes and beets with scrumptious flavors like spinach, lemon, and apple. The bowl is then showered with a basic lemon tahini dressing.

For this recipe, I utilized my most loved KitchenAid connection, the Spiralizer In addition to. Not exclusively can I spiralize the sweet potato and beets for this recipe, I can also cut the granny smith apple. The bowl meets up in generally brief period and makes a basic dinner that is stuffed with protein and flavor. Don't hesitate to explore different avenues regarding your preferred flavors or fixings to make a dinner that you will need to eat over and over.

Also try our recipe Black Bean and Avocado Bowl with Fat-Free Sweet Chili Mustard Sauce

Collect Buddha Bowl with Lemon Tahini Dressing is made with new spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and that's only the tip of the iceberg!

INGREDIENTS

• 1 medium sweet potato, peeled
• 1 medium beet, peeled
• 1 small granny smith apple
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground turmeric
• 3 ounces fresh spinach
• 1 cup quinoa, cooked
• 1 ripe avocado, halved and pit removed
• 1/2 cup chickpeas
• 2 teaspoons chia seeds
• 1/4 cup sesame tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• Juice from one lemon

DIRECTIONS

1. To make the Buddha Bowls, attach the KitchenAid® Spiralizer Plus to the power hub of the KitchenAid® Stand Mixer. Attach the spiralizing blade of your choice (I used the medium spiralizing blade and large core slicing blade) and slide the peeling arm into place.
2. Turn the Stand Mixer to medium-high speed to peel and spiralize the sweet potato. Repeat with the beet. For the apple, turn the stand mixer to medium-high speed and use the slicing blade.
3. Heat one tablespoon of the olive oil in the KitchenAid® Nonstick Skillet over medium heat. Add the sweet potato noodles and turmeric and sauté until softened, about 5 to 7 minutes. Set aside to cool.
4. Clean the Nonstick Skillet and then add the remaining tablespoon of olive oil. Add the beet noodles and sauté until softened, about 3 to 4 minutes. Set aside.
5. To assemble the Buddha Bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas, and chia seeds between two bowls.
6. In a small bowl, whisk together the tahini, apple cider vinegar, water, and lemon juice. Drizzle the dressing over the Buddha Bowls and serve immediately.

Read more our recipe : Blackened Shrimp Avocado Cucumber Bites

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