Recipe: Winter Veggie Buddha Bowl

• 2 cups sweet potatoes, peeled and chopped
• 1 cup beets, peeled and chopped
• 1 Tbsp Madagascar Black Pepper Extra Virgin Olive Oil
• 1 Tbsp Urban Accents Parmesan Mediterranean Veggie Roaster
• 1/2 cup roasted sunflower seeds
• 2 strips bacon, chopped
• 2 Tbsp Honey Meadows Raw Honey
• 1 cup cooked quinoa
• 1 tsp ginger paste
• 1 lemon, juiced
• 3 Tbsp tahini
• 4 Tbsp plain Greek yogurt
• 4 Tbsp soy sauce
• 1 bag chopped kale, ribs removed and massaged with a little Madagascar Black Pepper Extra Virgin Olive Oil
• 2 Honeycrisp apples, cored and sliced
• 1/4 cup pomegranate arils
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Freshly ground black pepper, to taste

Directions

Heat oven to 400ºF. Toss the sweet potatoes and beets in the Madagascar Black Pepper Extra Virgin Olive Oil and Urban Accents Parmesan Mediterranean Veggie Roaster. Spread on a parchment-lined baking sheet. Roast until fork tender (about 20-25 minutes).

In a small skillet, heat Honey Meadows Raw Honey, sunflower seeds, bacon and ginger paste together. Stir constantly, until honey begins to bubble and seeds turn light golden brown. Spread onto a piece of parchment and allow to cool.

In a small bowl, whisk together lemon juice, soy sauce, tahini, and Greek yogurt. Blend until smooth, set aside.

To assemble the buddha bowls, place kale at the bottom, top with quinoa followed by sweet potatoes, apple slices and a drizzle of the prepared tahini dressing.  Sprinkle with the sunflower bacon mixture. Garnish with pomegranate seeds.

Enjoy!