FEATURED PRODUCTS
INGREDIENTS
- 1 sweet potato (medium, peeled)
- 1 beet (medium, peeled)
- 1 Granny Smith apple (small)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. ground turmeric
- 3 oz. fresh spinach
- 1 cup quinoa (cooked)
- 1 avocado (ripe, halved and pit removed)
- 1/2 cup chickpeas
- 2 tsp. chia seeds
- 1/4 cup sesame tahini
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. water
- 1 lemon
DIRECTIONS
- To make the Buddha Bowls, attach the KitchenAid® Spiralizer 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.
- 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.
- Heat one tablespoon of 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.
- 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.
- To assemble the Buddha Bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas, and chia seeds between two bowls.
- 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.
Courtesy of KitchenAid.