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.