Buddha Bowl With Beetroot Dressing

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JustIngredients Cajun Spice Blend

Eat the rainbow with this bold and beautiful healthy recipe!

Ingredients

Baked Sweet Potato

1 Sweet potato peeled and cubed
2 tsp Coconut oil melted
Salt 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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