Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more. Pack this bowl for lunch or enjoy it for dinner to fuel your day.
This Harvest Buddha Bowl balances vibrant vegetables, wholesome grains and a tangy lemon tahini dressing for a satisfying meal. The recipe highlights spiralized sweet potato and beet “noodles,” thinly sliced apple for a pop of freshness, cooked quinoa for protein and texture, leafy spinach, creamy avocado and hearty chickpeas. A simple lemon-tahini dressing ties everything together. The bowl is quick to prepare, easy to pack for lunch and adaptable to your favorite ingredients.
To make the spiralized vegetables, use your preferred spiralizer or a mandoline with a julienne blade. The sweet potato and beet cook quickly in a skillet and stay tender while keeping their shape. Cooked quinoa adds a nutty base and a boost of protein. Top the bowl with chia seeds for added fiber and texture. If you like, swap or add roasted nuts, seeds, or a sprinkle of herbs for extra flavor. This recipe serves three, but the ingredient amounts can be scaled as needed.
Harvest Buddha Bowl
Easy, nutritious and colorful bowl filled with spiralized vegetables, fresh apple, quinoa and a bright lemon-tahini dressing. Perfect for meal prep or a quick weeknight dinner.
Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Servings: 3
Ingredients
- 1 medium sweet potato, peeled and spiralized
- 1 medium beet, peeled and spiralized
- 1 small Granny Smith apple, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground turmeric
- 3 ounces fresh spinach
- 1 cup cooked quinoa
- 1 ripe avocado, halved and pitted
- 1/2 cup chickpeas (canned and rinsed or cooked)
- 2 teaspoons chia seeds
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon water (more if needed to thin dressing)
- Zest and juice from 1 lemon
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the spiralized sweet potato and the turmeric. Sauté, stirring occasionally, until the sweet potato is tender about 5–7 minutes. Transfer to a bowl and let cool slightly.
- Wipe the skillet clean or start a fresh pan. Add the remaining tablespoon of olive oil and the spiralized beet. Sauté the beet noodles for about 3–4 minutes until just softened but still slightly firm. Remove from heat and let cool.
- To assemble the bowls, divide the cooked sweet potato and beet noodles between three bowls. Add sliced apple, fresh spinach, cooked quinoa, avocado halves, chickpeas and sprinkle with chia seeds.
- Make the lemon tahini dressing: whisk together the tahini, apple cider vinegar, water and lemon juice. Add lemon zest for extra brightness. If the dressing is too thick, add an extra teaspoon or two of water until it reaches the desired consistency.
- Drizzle the dressing over each bowl and serve immediately. The bowls keep well for meal prep—store components separately and combine just before eating for best texture.
Notes and Variations
– Swap quinoa for brown rice or farro for a chewier grain. – Roast the chickpeas with spices for added crunch. – Add toasted pumpkin seeds, chopped herbs, or a sprinkle of feta for extra flavor. – For a lighter dressing, replace part of the tahini with Greek yogurt or more lemon juice.
Nutrition
Calories: 457 kcal; Carbohydrates: 55 g; Protein: 12 g; Fat: 23 g; Saturated Fat: 3 g; Sodium: 123 mg; Potassium: 927 mg; Fiber: 11 g; Sugar: 14 g; Vitamin A: 13391 IU; Vitamin C: 16 mg; Calcium: 129 mg; Iron: 5 mg.
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Main Course • Cuisine: American
