SPRING BUDDHA BOWL
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1 cup quinoa 2-3 small beets 2-3 small golden beets 2-4 radishes sliced 3 cups of microgreens or spring mix greens 1/4 cup feta crumble 2 tbsp tahini 1/2 lemon juiced 1 tbsp honey 1 garlic clove olive oil S&P
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DIRECTIONS
- Preheat oven to 400°F.
- Peel and quarter the beets.
- Add the beets to a large bowl, sprinkle with olive oil and salt to taste. Mix well.
- Spread the beets evenly on a sheet pan. Roast the until soft on the inside and golden on the outside, about 20-25 min.
- While the beets roast, cook quinoa according to the packaging*.
- Make the dressing: in a small bowl or a mason jar combine tahini, minced garlic, lemon juice and honey. Mix well. Thin with ice cold water as needed**, set aside.
- Assemble the bowl: add about 1/2 cup of cooked quinoa, a hand full of roasted beets, microgreens, and radishes. Sprinkle with crumbled feta. Drizzle the tahini sauce all over and enjoy!
NOTES:
Early spring beets will usually come with earthy-flavored green tops. Don't throw them away - they taste fantastic when sauteed with some butter, garlic and lemon juice.
*Running quinoa under cold water for a few minutes will help to get rid of any bitterness.
**When thinning tahini sauce, make sure to use ice cold water. Hot water will give tahini chunky texture
