¼ C pickled beets - can buy in the grocery store or make yourself. See instructions in notes.
2 Tbsp hemp hearts
For th Herbed Yogurt:
½ C 0% greek yogurt
1 Tbsp chopped scallions, green tops only
1 Tbsp chopped chives
1 Tbsp chopped dill
1 small clove garlic, minced
¼ tsp ground pepper
¼ tsp kosher salt
Instructions
Fill a medium saucepan with water and bring to a boil. Add sweet potato, bring to a low boil and cover with a lid for 15 minutes until sweet potato is cooked through. Remove sweet potato and set aside.
While sweet potato is cooking assemble the herbed yogurt. In a smal bowl mix all ingredients together until incorporated.
Warm cauliflower rice over the stovetop or in the microwave. While the rice is warming cut the sweet potato into 2 inch slices.
Line two medium bowls with cauliflower rice. Evenly divide between the two bowls the sweet potatoes, sliced cucumbers, avocado, black beans and pickled beets into sections within the bowl. Add a dollap of herbed yogurt and sprinkle with hemp hearts over the top.
*Note - To pickle beets, peel the skin off the outside with a vegetable peeler. Use a spiralizer to spiralize the beets. In a small saucepan bring ½ C of white vinegar and ¼ C granulated sugar to a boil, cook for 5 minutes. In a mason jar add spiraized beets. Pour vinegar/sugar over the top and close the lid. Let stand for at least 15 minutes before using. Store pickled beets in the fridge for up to 1 month.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/buddha-bowls-herbed-yogurt/