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Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

Taylor Stinson
  • 35 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1

medium-sized sweet potato, cut into cubes

2

beets, skinned and cubed

1 can

chickpeas, rinsed and drained

2 tsp

chili powder

1 tsp

salt

1 cup

kale, chopped

1 cup

cooked quinoa

1

avocado, sliced

1/4 cup

water

1/4 cup

tahini

1 tsp

turmeric

1 clove

garlic minced

1/4 tsp

salt