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Sheet Pan Buddha Bowls with Turmeric Tahini Dressing
Ingredients
  • 1 tbsp olive oil
  • 1 medium-sized sweet potato, cut into cubes
  • 2 beets, skinned and cubed
  • 1 can chickpeas, rinsed and drained
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup kale, chopped
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • subheading: Turmeric Tahini Dressing:
  • ¼ cup water
  • ¼ cup tahini
  • 1 tsp turmeric
  • 1 clove garlic minced
  • ¼ tsp salt
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