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!

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

  1. 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.
  2. Prepare the BeetBalls directly from frozen as directed on package.
  3. 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.
  4. You can decorate your bowl as you like! Some ideas are edible flowers, watermelon radishes or sprouts! ............................................................................................................................................................................................................................................... Photo: Odile Joly-Petit

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