Autumn Harvest Buddha Bowl

Ingredients

• 250 g Sweet potatoes, peeled
• 150 g Beetroot
• 90 g Quinoa
• 100 g Baby spinach, chopped
• 1/2 pcs Avocados
• 2 tbsp Tahini
• 1 tbsp Olive oil
• 1 tbsp Lemon
• 1 tbsp Pumpkin seeds
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C (400°F).
2. Toss the diced sweet potato and beetroot with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
3. Meanwhile, cook quinoa in 1 cup of water for 15 minutes, then fluff with a fork.
4. Massage the kale with lemon juice and a pinch of salt for 1 minute to soften.
5. Assemble the bowl: quinoa, roasted veggies, kale, avocado slices, and pumpkin seeds.
6. Drizzle with tahini before serving.