Beet N Potato Bowl
Prep time
Total time
Author: The Seasonal Diet
Serves: 2
Ingredients
Bowl:
- 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
Sauce:
- 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
Instructions
- 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.
- Next preheat the oven to 375°F.
- 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.
- Lay beets and potatoes flat on a baking sheet and bake for 35 minutes.
- While sweet potatoes and beets are cooking, chop avocado, arugula, cucumber and onions. Set aside.
- 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.
- Finally make dressing by mixing sauce ingredients together.
- To assemble: get 2 bowls and place 1-2 scoops of quinoa in the bottom of each bowl.
- Next, top with sweet potatoes and beets; then avocados, onions, cucumber, sprouts and arugula.
- Drizzle the sauce over the bowls and then finish off with toasted pumpkin seeds.
