Gather Buddha Bowl with Lemon Tahini Dressing is made with new spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and that's just the beginning! Pack this bowl for lunch to fuel up for the afternoon.

Feed your body with crisp, solid, and scrumptious fixings each and every day of the year! Buddha Bowls, otherwise called full scale bowls, control bowls, and support bowls, are pressed with protein, new or cooked vegetables, seeds, nuts, and that's only the tip of the iceberg.

The best thing about Buddha Bowls is that you can explore different avenues regarding your own blend of flavors to make a dinner that is one of a kind. Spiralized leafy foods add a fun turn to a delectable dish. This Harvest Buddha Bowl with Lemon Tahini Dressing consolidates new spiralized vegetables, for example, sweet potatoes and beets with delightful flavors like spinach, lemon, and apple. The bowl is then showered with a basic lemon tahini dressing.

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  • 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


  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.

For more detail : bit.ly/34ZDehQ

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