Quinoa Buddha Bowl

INGREDIENTS

for the buddha bowl

medium carrots, cut into strips

2 cups

broccoli florets

2 cups

brussel sprouts, halved

2 tbsp

olive oil

Salt & pepper

2 cups

cooked quinoa (any variety, but I used white)

2 cups

raw dinosaur kale

1/2

avocado, diced

– 2 tablespoons sesame seeds (or sunflower/pumpkin seeds)

for the dressing

1 cup

raw cashews

1 cup

water

2 tbsp

tahini

Juice of 1 lemon

1 tsp

rice vinegar

1/2 tsp

dried oregano

1/4 tsp

crushed red peppers (optional)

Salt & pepper