Posted on by Chloe Fox


 As the cooler weather approaches in #HAMONT, this root vegetable Buddah Bowl is a sure way to satisfy the taste buds while taking advantage of in-season crops. Some health benefits of this delicious dish include:

-promote liver health
-loaded with fibre that is beneficial to the digestive tract
-lower blood pressure
-high in vitamin K & folic acid
-reduce inflammation

Serves 4-5. Time: 30 mins
1 sweet potato, cut into chunks
 2 med beets, cut into chunks
4 tbsp olive oil, divided
1/2 tsp himalayan sea salt
1/2 tsp ground pepper, divided
2 tbsp hummus
2 tbsp water
1 tbsp lemon juice
2 cups cooked quinoa
1 15 oz can of chickpeas, rinsed
1 firm avocado, diced
1/4 cup chopped fresh cilantro or parlsey

1.Preheat oven to 425°F.
2.Toss sweet potato and beets with 2 tbsp oil and 1/4 tsp each of salt and black pepper. 
3.Transfer to a baking sheet and place in oven. Roast for 8-10 minutes. Take out of the oven and turn vegetables over. Roast for another 8-10 minutes, stir and continue roasting until cooked (another 8-10 minutes).
 4.While the veggies cook, whisk 2 tbsp olive oil, hummus, water, lemon juice, garlic and the other 1/4 tsp of salt and pepper into a bowl.
 5.To serve, divide quinoa into bowls. Top with equal amounts of vegetables, chickpeas and avocado. Drizzle with sauce and top with cilantro or parsley.