Beet Ball Buddha Bowl
PREP TIME
10 MIN
COOK TIME
20 MIN
SERVES
2
A beautiful Budha Bowl for your eyes and mouth! Our VG Gourmet BeetBalls will not only add a great pop of colour, but will also give this bowl a powerful addition of protein!
Featured Product
Ingredients
- 1 x Package VG Gourmet Beet Balls
- 2 x Cups Fresh Kale
- 1 x Sweet potato, diced
- 1 x tsp. Olive Oil
- 1 x 1 Tsp. Balsamic Vinegar
- 1 x Cup cooked Quinoa
- 1 x Avocado, sliced
- 1 x Cup Balsamic Vinaigrette (In a jar with a tight fitting lid, combine the ½ Tsp. Dijon mustard, large pinch salt and pepper and 3 Tbsp. balsamic vinegar. Close lid and shake very well. Add 6 Tbsp. olive oil and shake well again. It will emulsify, giving you a nice thick dressing).
- 1 x Cup Toasted Pumpkin Seeds
Directions
- Roast the sweet potato: Cut the sweet potato into large dice. Toss with the olive oil and balsamic vinegar. Place flat on a baking sheet lined with parchment paper. Bake in a preheated oven at 425 F for 30 minutes until caramelized.
- Prepare the BeetBalls directly from frozen as directed on package.
- To assemble: In 2 large bowls, divide up the kale, quinoa, roasted sweet potato cubes, avocado slices, toasted pumpkin seeds and beet balls. Top with vinaigrette.
- You can decorate your bowl as you like! Some ideas are edible flowers, watermelon radishes or sprouts! ............................................................................................................................................................................................................................................... Photo: Odile Joly-Petit