End your Detox day with this healthy Matcha Buddha Bowl. 

Preheat the oven to 180 °C. Bring some water to the boil, add some salt and the beetroots and cook for 30 minutes. Peel the beetroots and cut into wedges. Peel the sweet potato and cut into 6–8 wedges. Spread on a baking tray lined with parchment paper, drizzle with sesame oil, season with salt and roast in the oven for 15–20 minutes. Bring some water to the boil, add some salt and the Brussels sprouts and cook for 10 minutes, then place under cold water to stop the cooking process. Peel off the leaves or cut the buds into halves. Cook the quinoa according to the instructions and divide into two bowls.

Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Immediately drizzle with lemon juice, then cut into fine slices. Place avocado, beetroots, sweet potato wedges and Brussels sprouts on the quinoa.

Mix KISSA Matcha BASIC all the other ingredients for the sauce in a small bowl, add some water if necessary and season according to taste. Top the quinoa bowls with ginger, shiso leaves and radish sprouts and drizzle with the matcha tahini sauce before serving.