INGREDIENTS
For the Dressing:
1/2 cup
pecan halves
2 tbsp
maple syrup
3/4
olive oil
1/4 cup
white wine vinegar
2 tbsp
shallot
Vegetable broth or water (to thin out)
For the Buddha Bowl:
1 cup
quinoa
2 cups
water or vegetable broth
1 cup
sliced brussel sprouts
1
sweet potato (skinned and chopped)
2 tbsp
olive oil
1 cup
arugula (or any blend of greens)
1/2
apple (chopped)
1/4 cup
cranberries
1/4 cup
pumpkin seeds