Harvest Buddha Bowl with Lemon Tahini Dressing | KitchenAid

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Harvest Buddha Bowl with Lemon Tahini Dressing | KitchenAid

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

  1. 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.
  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 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.

 

Courtesy of KitchenAid.

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