UnBEETable Buddha Bowl with Turmeric Tahini Drizzle

Check out this unBEETable Buddha Bowl with Turmeric Tahini Drizzle! Anyone else obsessed with Buddha bowls or is it just me? I am a huge fan of all the flavours, colours, textures and nutrients that you get packed into one bowl/ meal!

Yield: 4 Buddha Bowls


  • 1 sweet potato, cut into chunks
  • 3 beets, sliced
  • 2 cups chopped brussel sprouts
  • 4 tbsp olive oil
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp shawarma spice
  • 2 cloves garlic, minced
  • 1 head of kale, washed, stems removed and chopped
  • 1.5 cups cooked quinoa
  • 1/3 cup tahini paste
  • 2 tbsp turmeric powder
  • 2 tbsp hemp hearts (I used Manitobia Harvest Onion Chipotle)


  1. Preheat oven to 350 F. Line a large baking sheet with foil and set aside. In a large bowl toss the sweet potato, beets and brussel sprouts in 2 tbsp olive oil and spread out in an even layer on baking sheet. Place in oven and roast for 30- 40 minutes, turning once halfway through baking.
  2. While the veggies are roasting, head 2 tbsp of olive oil in a frying pan over medium heat. Add garlic and saute until fragrant. Add chickpeas and shawarma spice, pan fry until chickpeas are lightly toasted. Remove from heat and set aside.
  3. In a medium saucepan, add kale and 1/4 cup water. Cover and cook over medium heat or until kale is wilted. Drain off excess water, if any and set kale aside.
  4. In a small bowl, whisk together the tahini paste and turmeric powder until well combined.
  5. Assemble roasted veggies, chickpeas, kale, and quinoa into four bowls. Drizzle with turmeric tahini, sprinkle with hemp hearts and enjoy!!

Recipe and Photo By: Brittaney Berendsen RD