Buddha Bowl With Beetroot Dressing
Featured Product:
Cajun Spice Blend
Eat the rainbow with this bold and beautiful healthy recipe!
Ingredients
Baked Sweet Potato
1
Sweet potato
peeled and cubed
2tsp
Coconut oil
melted
Salt
to taste
Cajun spice blend
to taste
Edamame beans
Mixed greens
Red onion
peeled and chopped
Beetroot Dressing
128g
Beetroot
chopped
1 teaspoon
Beetroot powder
1/2
Onion
chopped
2 tablespoons
Honey or agave
1
Garlic clove
crushed
2 tablespoons
Apple cider vinegar
120ml
Greek yoghurt
Instructions
Baked Sweet Potatoes
Preheat the oven to 220C, add the potatoes to a large baking tray and drizzle in oil. Season with Cajun seasoning and salt then toss to coat.
Place in the oven for 35 minutes, flipping every 10 to 15 minutes. Leave to cool slightly.
Salad
Add the beans, mixed greens and onions to a bowl and spoon in the baked potatoes.
Beetroot Dressing
Place the beets, beetroot powder, onion, honey, garlic, vinegar and yoghurt to a blender and blend until smooth. Drizzle over the salad to serve!
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