Buddha Bowl with Creamy Balsamic Vinegar

Creamy Balsamic Vinegar

Whisk together

1/4 cup of Liquid Gold med/robust extra virgin olive oil
2 Tbsp LG Balsamic Vinegar. Almost any flavour would work here.
2 Tbsp Mayo or plain yogurt
1 Tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp minced garlic
Sea salt and ground pepper



2 cups peeled and cubed beets

3 tsp olive oil

2 cups peeled and cubed sweet potatoes

1 small red onion, wedged

2 cups coarsely chopped kale, ribs removed

1/4 cup walnut or pecan pieces

2 cups hot cooked quinoa or brown rice

1/4 cups crumbled feta cheese

Preheat oven to 425F. Line baking sheet with parchment paper.

Toss beats in 1 tsp olive oil. Spread on sheet, roast for 15 mins.

Toss sweet potatoes in 1 tsp olive oil. Spread on sheet with beets and back, roast for 15 mins.

Toss kale with 1 tsp olive oil, work in with hands. Add to pan in single layer, sprinkle un oiled nuts and roast for 5 mins.

To assemble the bowl, place 1 cup quinoa in bottom of a serving bowl. Top with veggies, feta and nuts. Drizzle with Balsamic dressing. Serve warm.

**credit to "Yum and Yummer", Greta Podleski

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