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Buddha Beet Bowl Recipe

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This recipe for Buddha Beet Bowl is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Creamy Balsamic Dressing
1/4 cup olive oil
2 tbsp. white balsamic vinegar
2 tbsp mayonnaise
1 tbsp. lemon juice
2 tsp maple syrup or honey
1 tsp dijon mustard
1/2 tsp minced garlic
salt and pepper to taste

2 cups peeled and cubed beets
3 tsp oilve oil, divided
2 cups sweet potato, cubed
1 small red onion, cut into wedges
2 cups chopped kale (remove ribs)
1/3 cup chopped walnuts or pecans
2 cups cooked quinoa, brown rice or couscous
1/3 cup crumbled feta

Whisk together all ingredients, cover and refrigerate.

Line a baking pan with parchment paper and preheat oven to 425.

Toss beets with 1 tsp oil and roast for 15 minutes. Remove from oven, slide beets to one side of the pan,. Toss sweet potato and onion with 1 tsp oil, roast for 15 minutes. Remove from oven, slide potatos to one side with beets and onions. Massage kale with remaining oil, add to pan with other veggies. Add nuts add bake for 5 more minutes.

To assemble place 1 cup quinoa in the bottom of the each bowl, Toss veggies, nuts and feta and drizzle with dressing. Serve warm.

Number Of Servings:
Number Of Servings:




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