Introduction

The Roasted Beet and Sweet Potato Buddha Bowl with Turmeric Quinoa is a vibrant and nutrient-packed meal, perfect for those looking to fuel their bodies with wholesome ingredients. This plant-based bowl features roasted sweet potatoes and beets, which are not only visually appealing but also offer a host of vitamins and minerals. The addition of turmeric-infused quinoa provides an anti-inflammatory boost, while balancing the flavors with a subtle earthiness. Whether you’re looking for a filling lunch or a light dinner, this Buddha bowl is packed with healthy carbs, fiber, antioxidants, and plant-based protein. Plus, it’s gluten-free, making it suitable for a wide variety of diets.

Ingredients

For the Bowl:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp balsamic vinegar (optional, for beets)
• 1 avocado, sliced
• 2 cups baby spinach or kale
• 2 tbsp sunflower seeds or pumpkin seeds (for crunch)
• 1 tbsp tahini (optional, for drizzling)

For the Turmeric Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tsp ground turmeric
• ½ tsp cumin (optional)
• 1 clove garlic, minced
• Salt, to taste

For the Dressing (optional but recommended):

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 1 tbsp water (to thin)
• Salt and pepper, to taste

Preparation

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Peel and dice the sweet potato and beets into bite-sized cubes. Place them on a lined baking sheet, keeping the beets and sweet potatoes on separate sides or trays to prevent the beets from staining the sweet potatoes.

Drizzle the vegetables with olive oil, and season with salt and pepper. For an extra layer of flavor, toss the beets with balsamic vinegar. Roast the vegetables in the oven for 30-35 minutes, flipping halfway through, until tender and slightly caramelized on the edges.

Step 2: Prepare the Turmeric Quinoa

While the vegetables are roasting, prepare the turmeric quinoa. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, heat a teaspoon of olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant. Add the quinoa, vegetable broth (or water), turmeric, and cumin. Stir to combine and bring to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid has been absorbed. Fluff the quinoa with a fork and season with salt to taste.

Step 3: Prepare the Dressing (Optional)

While the quinoa cooks, whisk together the tahini, lemon juice, maple syrup (or honey), and water until smooth. Adjust the thickness by adding more water if needed. Season with salt and pepper to taste.

Step 4: Assemble the Buddha Bowl

To assemble the Buddha bowl, start by placing a generous scoop of turmeric quinoa at the base of the bowl. Arrange the roasted sweet potatoes and beets on top of the quinoa. Add a handful of fresh spinach or kale for a fresh, leafy element. Next, layer on sliced avocado and sprinkle the bowl with sunflower or pumpkin seeds for extra crunch.

Step 5: Add the Finishing Touches

Drizzle the bowl with the prepared tahini dressing, if using. You can also add a spoonful of tahini directly to the bowl for a creamy, rich finish. Garnish with any additional toppings you like, such as red pepper flakes, a squeeze of lemon juice, or a sprinkle of fresh herbs like cilantro or parsley.

Cooking Note

• Beet roasting tip: Roasting the beets separately from the sweet potatoes helps prevent their deep red color from staining the entire dish. If you’d like to save time, you can roast the veggies together, but be aware that the beets may color the sweet potatoes.
• Turmeric measurement: Be mindful with turmeric as a little goes a long way. It imparts a bright yellow color and earthy flavor to the quinoa while delivering powerful anti-inflammatory benefits.
• Dressing substitutions: If you prefer a different dressing, a simple lemon vinaigrette or avocado lime dressing would work wonderfully with the earthy flavors of the beets and sweet potatoes.

Serving Suggestions

• For meal prep: This bowl is perfect for meal prep. Roast the vegetables and prepare the quinoa ahead of time, storing them separately in the refrigerator. Assemble the bowls when you’re ready to eat, adding fresh toppings like avocado and seeds.
• Additional protein: For added protein, consider topping the bowl with a poached egg, grilled tofu, or chickpeas.
• Variations: You can mix things up by adding roasted carrots, Brussels sprouts, or a variety of leafy greens like arugula for a peppery bite.

Tips

1. Color contrast: To keep your bowl visually appealing, roast the beets separately to prevent them from bleeding onto the other vegetables. You can also roast golden beets if you’re concerned about the color transfer.
2. Quinoa fluffing: Be sure to let the quinoa rest for a few minutes after cooking before fluffing it with a fork for a light, fluffy texture.
3. Batch roasting: Roast extra sweet potatoes and beets to use in salads or other meals throughout the week. This makes meal prep faster and ensures you have healthy ingredients on hand.
4. Turmeric boost: For even more anti-inflammatory benefits, you can sprinkle a dash of black pepper into the quinoa while cooking. Black pepper enhances the bioavailability of curcumin, the active compound in turmeric.

Prep Time:

• 10 minutes

Cooking Time:

• 35 minutes

Total Time:

• 45 minutes

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 9g
• Sodium: 320mg

Conclusion

The Roasted Beet and Sweet Potato Buddha Bowl with Turmeric Quinoa is a nourishing, flavorful meal that balances healthy fats, complex carbohydrates, and plant-based protein. The sweet earthiness of roasted beets and sweet potatoes pairs perfectly with the nutty, turmeric-infused quinoa, creating a delicious and visually stunning dish. Whether you’re meal-prepping for the week or looking for a vibrant and wholesome bowl to enjoy immediately, this Buddha bowl is sure to become a go-to recipe in your healthy eating routine.

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