Spiralized Buddha Bowl

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

Nourish your body with fresh, healthy, and delicious ingredients every single day of the year! Buddha Bowls, also known as macro bowls, power bowls, and nourish bowls, are packed with protein, fresh or roasted vegetables, seeds, nuts, and more.

The best thing about Buddha Bowls is that you can experiment with your own combination of flavors to create a meal that is unique. Spiralized fruit and vegetables add a fun twist to a tasty dish. This Harvest Buddha Bowl with Lemon Tahini Dressing combines fresh spiralized vegetables such as sweet potatoes and beets with delectable flavors like spinach, lemon, and apple. The bowl is then drizzled with a simple lemon tahini dressing.

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

For this recipe, attach the KitchenAid® Spiralizer Plus to the power hub of the KitchenAid® Stand Mixer. The options are endless when using this Spiralizer Plus Attachment! Not only can you make spiralized zucchini, beet, and sweet potato noodles, you can also make sliced apples and more. Kids and adults will love the fun noodles and sliced apples. Best of all, the Spiralizer Plus fits all Stand Mixer models and is easy to clean and store. It’s also made from premium metal construction and is dishwasher safe. You can create a unique meal every single day of the week with your Spiralizer Plus!

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

To make the Buddha Bowls, attach the Spiralizer Plus blade of your choice (I used the medium blade and large core slicing blade) and slide the peeling arm into place. Turn the Stand Mixer to medium-high speed to peel and spiralize the sweet potato. Repeat with the beet. For the apple, turn the Stand Mixer to medium-high speed and use the slicing blade. In only a few minutes, you can create fun noodles and sliced apples!

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

After you finish spiralizing the noodles, heat one tablespoon of the olive oil in your KitchenAid® Nonstick Skillet set over medium heat. Add the sweet potato noodles and turmeric and sauté until softened, about 5 to 7 minutes. Set aside to cool. Clean the Nonstick Skillet and then add the remaining tablespoon of olive oil. Add the beet noodles and sauté until softened, about 3 to 4 minutes. Set aside.

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

To assemble the Buddha Bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas, and chia seeds between two bowls.

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

In a small bowl, whisk together the tahini, apple cider vinegar, water, and lemon juice. Drizzle the dressing over the Buddha Bowls and serve immediately.

What are your favorite ingredients to spiralize? Are you craving something sweet or savory? What tasty flavor combinations will you try next? Go ahead, break out your Spiralizer and try something new this year. Enjoy this simple Harvest Buddha Bowl or your own creation. Nourish yourself with endless options and flavorful meals all year long!

Share your take on this Harvest Buddha Bowl with Lemon Tahini Dressing on Instagram using #MadeWithKitchenAid for a chance to be featured.

Harvest Buddha Bowl with Lemon Tahini Dressing Recipe

Makes 2 bowls

INGREDIENTS

1 medium sweet potato, peeled
1 medium beet, peeled
1 small granny smith apple
2 tablespoons extra virgin olive oil
1/2 teaspoon ground turmeric
3 ounces fresh spinach
1 cup quinoa, cooked
1 ripe avocado, halved and pit removed
1/2 cup chickpeas
2 teaspoons chia seeds
1/4 cup sesame tahini
1 tablespoon apple cider vinegar
1 tablespoon water
Juice from one lemon

DIRECTIONS

To make the Buddha Bowls, attach the KitchenAid® Spiralizer Plus to the power hub of the KitchenAid® Stand Mixer. Attach the spiralizing blade of your choice (I used the medium spiralizing blade and large core slicing blade) and slide the peeling arm into place.

Turn the Stand Mixer to medium-high speed to peel and spiralize the sweet potato. Repeat with the beet. For the apple, turn the stand mixer to medium-high speed and use the slicing blade.

Heat one tablespoon of the olive oil in the KitchenAid® Nonstick Skillet over medium heat. Add the sweet potato noodles and turmeric and sauté until softened, about 5 to 7 minutes. Set aside to cool.

Clean the Nonstick Skillet and then add the remaining tablespoon of olive oil. Add the beet noodles and sauté until softened, about 3 to 4 minutes. Set aside.

To assemble the Buddha Bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas, and chia seeds between two bowls.

In a small bowl, whisk together the tahini, apple cider vinegar, water, and lemon juice. Drizzle the dressing over the Buddha Bowls and serve immediately.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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