Roasted Beet and Sweet Potato Buddha Bowl
A healthy and flavorful vegetarian dish.
Ingredients:
For the roasted vegetables:
2 large sweet potatoes, peeled and cubed
2 beets, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the grain bowl:
1 cup quinoa or brown rice
1 cup spinach
1/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
For the dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven: Preheat your oven to 400°F (200°C).
Roast vegetables: Toss the sweet potatoes and beets with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
Cook grain: Cook the quinoa or brown rice according to package directions.
Make dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, honey, salt, and pepper.
Assemble bowls: Divide the cooked grain into bowls. Top with the roasted vegetables, spinach, feta cheese, and pine nuts. Drizzle with the dressing.
Serve: Serve immediately and enjoy!
Tips:
For a spicier dish, add a pinch of red pepper flakes to the dressing.
You can add other vegetables to the bowls, such as roasted carrots or Brussels sprouts.
Serve with a side salad or grilled bread.
Enjoy this delicious and healthy Roasted Beet and Sweet Potato Buddha Bowl!