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SPRING BUDDHA BOWL




SERVINGS: 3 PREPPING TIME: 15 min COOKING TIME: 30 min



INGREDIENTS:

1 cup quinoa

2-3 small beets

2-3 small golden beets

2-4 radishes sliced

3 cups of microgreens or spring mix greens

1/4 cup feta crumble

2 tbsp tahini

1/2 lemon juiced

1 tbsp honey

1 garlic clove

olive oil

S&P




 

DIRECTIONS

  1. Preheat oven to 400°F.

  2. Peel and quarter the beets.

  3. Add the beets to a large bowl, sprinkle with olive oil and salt to taste. Mix well.

  4. Spread the beets evenly on a sheet pan. Roast the until soft on the inside and golden on the outside, about 20-25 min.

  5. While the beets roast, cook quinoa according to the packaging*.

  6. Make the dressing: in a small bowl or a mason jar combine tahini, minced garlic, lemon juice and honey. Mix well. Thin with ice cold water as needed**, set aside.

  7. Assemble the bowl: add about 1/2 cup of cooked quinoa, a hand full of roasted beets, microgreens, and radishes. Sprinkle with crumbled feta. Drizzle the tahini sauce all over and enjoy!

NOTES:

Early spring beets will usually come with earthy-flavored green tops. Don't throw them away - they taste fantastic when sauteed with some butter, garlic and lemon juice.

*Running quinoa under cold water for a few minutes will help to get rid of any bitterness.

**When thinning tahini sauce, make sure to use ice cold water. Hot water will give tahini chunky texture



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