Roasted Vegetable Buddha Bowls

Buddha Bowls

cooked quinoa

butternut squash (peeled, chopped into bite-sized pieces)

broccoli (cut into florets)

brussels sprouts (trimmed and cleaned)

cooked chickpeas (drained and rinsed (or one 15-oz can))

olive oil (divided)

salt and black pepper

cumin

cooked shelled edamame beans

sauteed or cooked spinach

purple cabbage

shredded carrots

Toasted sesame seeds (for garnishing)

Avocado Cream Dressing

medium avocado (peeled and pit removed)

full fat coconut milk (canned - use the thicker top cream portion)

freshly squeezed lime juice (from about 1 medium lime)

sea salt

olive oil or water as needed to thin out dressing

For lunch bowls

Lunch containers