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Veggie Bhudha Bowl

Prep Time:

10 minutes

Cook Time:

45 minutes


2 Servings




  • 1/2 cup uncooked quinoa

  • 1 large sweet potato

  • 2 medium-sized beets

  • 2 tsp olive oil

  • Paprika

  • Garlic Powder

  • Onion Powder

  • Salt & Pepper

  • Handful or kale or spinach 

  • 1 can of chickpeas or black beans

  • Avocado (optional)


  • Yoghurt (can use dairy-free, mayo or sour cream)

  • Lemon juice

  • Garlic powder

  • Onion powder

  • Lemon Juice

  • Salt & Pepper (to taste)


  1. Cook 1/2 cup of quinoa in 1 cup water, heat until boiling and then simmer until all water is gone.

  2. Preheat oven to 350 F.

  3. Dice 1 sweet potato and 2 beets, coat with 2 tsp oil, paprika, garlic powder, onion powder, salt and pepper

  4. Bake for 40 mins (until they have a slight crisp to their edges and are soft inside)

  5. Feel free to either bake the chickpeas/ black beans or warm on stovetop

  6. Assemble bowls by adding a handful of spinach or kale to bowl, top with quinoa, sweet potato, beets, beans

  7. For sauce mix all ingredients together and dollop or drizzle onto bowl

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