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Buddha Bowl With Beetroot Dressing

Name: Buddha Bowl With Beetroot Dressing
Ingredients: 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; 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

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Cajun Spice Blend

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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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Buddha Bowl With Beetroot Dressing