Beet N Potato Bowl

Beet N Potato Bowl
Prep time
Total time
Serves: 2
  • 1 cup dry quinoa
  • 1 avocado
  • 2 small sweet potatoes
  • 1 small red beat
  • ½ a cucumber
  • 2 green onions
  • ½ cup arugula (optional)
  • ¼ cup sunflower sprouts
  • ¼ cup pumpkin seeds
  • 2 Tbsp. tamari
  • 1 tsp. dried basil
  • 1 tsp. granulated garlic
  • ½ tsp. coconut oil
  • ½ a lemon, juiced & zested
  • 1 Tbsp. sesame oil
  • 2 Tbsp. miso paste
  • 2 Tbsp. water
  • 2 tsp. tamari
  • 2 tsp. coconut sugar
  • 1 Tbsp. olive oil
  1. Bring 2 cups of water to a boil, add rinsed quinoa to pot of boiling water, cover and turn down to low to cook for 20-25 minutes.
  2. Next preheat the oven to 375°F.
  3. Wash and chop sweet potatoes and beet into small cubes; place in a big bowl. Add coconut oil, basil and garlic to the bowl as well. Using your hands mix until all it's all blended together.
  4. Lay beets and potatoes flat on a baking sheet and bake for 35 minutes.
  5. While sweet potatoes and beets are cooking, chop avocado, arugula, cucumber and onions. Set aside.
  6. Next, in a small skillet add pumpkin seeds and heat to medium. Add tamari and cook until toasted about 2 minutes. Should sizzle and pop but not burn.
  7. Finally make dressing by mixing sauce ingredients together.
  8. To assemble: get 2 bowls and place 1-2 scoops of quinoa in the bottom of each bowl.
  9. Next, top with sweet potatoes and beets; then avocados, onions, cucumber, sprouts and arugula.
  10. Drizzle the sauce over the bowls and then finish off with toasted pumpkin seeds.


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