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Food & Recipes
This Buddha Bowl is one of our new favorites, it's SO delish! Plus, it's high in protein and healthy fats to keep you feeling satisfied.  Serving Size: 2 Bowls  INGREDIENTS  Base:
  • 2/3 cup cooked quinoa
Sweet Potatoes:
  • 1 small sweet potato, cut into thick strips
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. dried basil
  • 1/2 tsp. onion powder
  • 4 tsp. olive oil
  • Pinch of salt
Kale:
  • 4 cups kale, chopped (1 small bunch)
  • 2 cloves garlic, diced
  • 1 tsp. olive oil
Additional Toppings:
  • 1/2 cup sprouts
  • 1/2 cup edamame
  • 1/2 avocado
Tahini Dressing:
  • 2 tbsp. Artisana Raw Tahini on
  • 1 lemon, juiced
  • 2 tbsp. water
  • Pinch of salt
INSTRUCTIONS​
  1. Preheat oven to 375 °F.
  2. Toss sweet potato with 4 tsp olive oil, crushed red pepper, dried basil, onion powder, and salt. Pour onto a cookie sheet and bake for 25 minutes.
  3. In pan with 1 tsp olive oil, add kale and garlic cloves. Sauté for 3 minutes.
  4. In a small bowl, mix together the ingredients for the tahini sauce.
  5. In a larger bowl, combine, all ingredients, including cooked kale and baked sweet potato. Top with tahini sauce.
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