Harvest Buddha Bowl With Lemon Tahini Dressing

• 1 sweet potato medium, peeled
• 1 beet medium, peeled
• 1 Granny Smith apple small
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground turmeric
• 3 ounces fresh spinach
• 1 cup quinoa cooked
• 1 avocado ripe, halved and pit removed
• 1/2 cup chickpeas
• 2 teaspoons chia seeds
• 1/4 cup sesame tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• 1 lemon

1. To make the Buddha Bowls, attach the KitchenAid(R) Spiralizer Plus to the power hub of the KitchenAid(R) Stand Mixer. Attach the spiralizing blade of your choice (I used the medium spiralizing blade and large core slicing blade) and slide the peeling arm into place.
2. Turn the Stand Mixer to medium-high speed to peel and spiralize the sweet potato. Repeat with the beet. For the apple, turn the stand mixer to medium-high speed and use the slicing blade.
3. Heat one tablespoon of the olive oil in the KitchenAid(R) Nonstick Skillet over medium heat. Add the sweet potato noodles and turmeric and saute until softened, about 5 to 7 minutes. Set aside to cool.
4. Clean the Nonstick Skillet and then add the remaining tablespoon of olive oil. Add the beet noodles and saute until softened, about 3 to 4 minutes. Set aside.
5. To assemble the Buddha Bowls, divide the cooked sweet potato, cooked beets, apple, spinach, quinoa, avocado, chickpeas, and chia seeds between two bowls.
6. In a small bowl, whisk together the tahini, apple cider vinegar, water, and lemon juice. Drizzle the dressing over the Buddha Bowls and serve immediately.

extravirgin olive oil, ground turmeric, fresh spinach, quinoa cooked, avocado, chickpeas, chia seeds, sesame tahini, apple cider vinegar, water, lemon

Taken from www.yummly.com/recipe/Harvest-Buddha-Bowl-with-Lemon-Tahini-Dressing-2099144 (may not work)