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Avocado and Roasted Potato Buddha Bowls

Deryn Macey
  • 50 minutes
  • Serves 4

INGREDIENTS

1/2

Avocado

1

Beet, small

1

Carrot

1 cup

Cucumber

1

generous sprinkle Garlic powder

2 cups

Lettuce

2

Russet potatoes

1

squeeze Lemon juice, fresh

1 tbsp

Tahini

1 pinch

Chili powder

1 tsp

Cornstarch

1

Sea salt and black pepper

1 tbsp

Olive oil, extra virgin