Recipe: Roasted Roots Buddha Bowls

This is such an easy, delicious, and healthy recipe that can be enjoyed warm or cold. I make a huge batch and eat it for lunch for a few days.

I adapted this recipe from from my new Yum & Yummer cookbook (Beets & Sweets Buddha Bowls). Seriously, this is an amazing book. The best part? Each and every delicious recipe has a picture (so you know what you’re making), and a 1-minute online video. (Note: Bad Moms Canada is not paid to promote this book…it’s just one of my favourites, and I find the recipes really easy, so I like to tell everyone about it!).

Bonus points if you package this up and deliver to a hungry Momma with tiny humans at home :)

Enjoy!

- Bad Mom Leigh xo

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Ingredients

Balsamic Dressing

¼ cup olive oil

2 tbsp balsamic vinegar

1 tbsp freshly squeezed lemon juice

2 tsp pure maple syrup or honey

1 tsp Dijon mustard

½ tsp minced fresh garlic

¼ tsp each salt and freshly ground pepper

Quinoa

Prepare 2 cups of quinoa, following the directions on the package

Roasted Roots & Extras (I find these veggies work best for roasting)

2 cups peeled, cubed beets (½-inch cubes)

2 cups peeled, cubed sweet potatoes (½-inch cubes)

2 cups peeled, cubed rainbow carrots (½-inch cubes)

1 small red onion, cut into wedges

4 tsp olive oil, divided

2 cups coarsely chopped baby spinach

¼ cups walnut pieces or pumpkin seeds

¼ cup crumbled feta cheese (optional)

Directions

Whisk together all dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.

Line a medium baking pan with parchment paper and preheat oven to 425 degrees F.

In a medium bowl, toss beets and carrots with 2 tsp oil. Spread on prepared pan and roast for 15 minutes. Remove beets and carrots from oven and move them to one side of the pan.

Toss sweet potatoes and onions with 1 tsp oil and add to beets in a single layer on pan. Roast for 15 minutes. Remove pan from oven and slide the potatoes and onions over next to the beets. Add walnut pieces (do not coat them in oil), and roast for 5 more minutes.

To assemble, place 1 cup quinoa in bottom of serving bowl. Top with roasted veggies, walnuts, spinach, feta (if using), then drizzle dressing over top. Serve warm.

Makes 2 servings.

Watch the video here: http://yumyummer.com/beets-sweets-buddha-bowls/