A twist on a way to eat the rainbow! Get your veggies in with this great Buddha Bowl!
Course: Entree, Salad
1medium sweet potatochopped
2cupsof Brussel sprouts
2whole beetscleaned and peeled
¼cupdressing of choice
½cupcooked sweet potatoes
1/2cuproasted Brussel sprouts
To prepare ingredients:
Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Spread the sweet potatoes, Brussel sprouts and carrots evenly out onto the prepared pan. Place in the oven and cook for 35 minutes or until vegetables are fork tender. Sprinkle with sea salt and garlic, if desired.
While the oven is preheating, add water to a small pot and set over high heat. Once water comes to a boil, add the amaranth, stir and reduce heat to medium-low. Simmer amaranth until water is absorbed, about 15-20 minutes. Remove from heat and cover.
In a separate small pot, place distilled vinegar and 1 cup of water. Add beets and boil for 15 minutes.
Remove from heat and cover for 20 minutes.
Place ½ cup amaranth in the bottom of each bowl and add ¼ portions of the sweet potatoes, carrots, Brussels sprouts, spinach and cottage cheese. Serve with balsamic vinegar or dressing of choice.
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