Sweet Potato, Kasha Pilaf, Beetroot and Avocado Bowl

Are you in the mood for a healthy and delicious meal? My "pick 4" includes kasha pilaf with sauteed mushrooms and sweet vidalia onions, roasted sweet potatoes, roasted beets and avocado slices ~ over a bed of spring mix. Kasha is a 100% pure roasted whole grain buckwheat ~ low sodium, no cholesterol and low fat ;o) There are several steps to preparing the bowls, but you'll find it's well worth the effort ~ enjoy ??

Serves 2

Ingredients:

• 4 cups spring mix
• 1 ripe avocado, seed removed, peeled and sliced
• 1 cup beetroot, peeled and cut into wedges
• 1-2 Tbsp olive oil (for drizzling on vegetables)
• Salt and pepper to taste

Sweet Potato Ingredients:

• 1 cup sweet potatoes, peeled and cut into wedges
• 1/2 Tbsp olive oil
• 1/2 balsamic vinegar
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Kasha Pilaf Ingredients:

• 1 cup kasha
• 1 egg
• 2 Tbsp butter
• 2 Tbsp sweet vidalia onion, chopped
• 1/4 cup portobello mushrooms, sliced
• Salt and pepper to taste

Directions 

1. Preheat oven to 425 degrees. Peel and cut sweet potatoes and beetroot into wedges. 
2. Beet Root: Place beetroot wedges in a baking dish and drizzle lightly with olive oil; sprinkle with salt and pepper. Cover with lid (or aluminum foil) and place in preheated oven. Roast for 25 minutes; remove lid and continue roasting an additional 15-20 minutes, or until tender. Remove from oven and set aside.
3. Sweet Potatoes: Place sweet potatoes wedges on baking sheet covered with aluminum foil; drizzle lightly with olive oil and balsamic vinegar; sprinkle with smoked paprika, salt and pepper. Place in the same preheated oven and roast for 30 minutes, or until golden brown and tender. 
4. Kasha Pilaf:

• Put 2 cups of water, along with a dash of salt, in a medium size sauce pan over medium-high heat and bring to a boil (maintain boil until last step).
• Beat one egg with a fork in a medium bowl. Add kasha and stir until combined. Set aside. 
• In a medium size skillet, saute onions and mushrooms in butter. Add kasha mixture and cook over high heat about 3 minutes, stirring constantly until egg is cooked; reduce heat to low. 
• Quickly stir in boiling liquid. Cover with tight-fitting lid (or aluminum foil) and simmer about 10 minutes or until water is absorbed.

1. Arrange Bowls: Divide spring mix among two salad bowls. Drizzle lightly with olive oil; sprinkle with salt and pepper to taste. Arrange beetroot, kasha pilaf, roasted sweet potatoes and avocado slices on top of the spring mix.