Veggie Buddha Bowl with Spicy Lemon Dressing

Miscellaneous Ingredients:

• 1 15 oz can black beans, rinsed and drained
• 2 medium ripe avocados, smashed
• 4 cups spinach and arugula blend (or other greens)

Dressing Ingredients:

• 1/2 cup cashews, unsalted
• 1 cup boiling water
• 2 cloves garlic
• 1/2 tsp crushed Aleppo Pepper
• 3 tbsp Extra Virgin Olive Oil
• 3 tbsp lemon juice
• 4 tsp agave nectar or honey
• Salt to taste

Quinoa Ingredients:

• 2 cups multi-color quinoa
• 4 cups vegetable broth
• 4 tsp ground cumin
• 2 tsp kosher salt
• 2 tbsp parsley flakes
• 5 chopped green onions

Sweet Potatoes Ingredients:

• 3 medium sweet potatoes
• 3 tbsp Extra virgin olive oil
• 1/4 tsp Vietnamese/Saigon cinnamon

Method:

Dressing: Place 1/2 cup cashews in a glass measure and pour 1 cup of boiling water over, cover and soak for 10-20 mins. Drain cashews and add to blender with 2 cloves garlic, 1/2 tsp aleppo pepper, 3 tbsp olive oil, 3 tbsp lemon juice, and agave or honey. Puree until smooth and add salt to taste.

Quinoa: Rinse quinoa. Add 4 cups vegetable brother, 4 tsp cumin, 2 tsp salt, and 2 tbsp parsley to a medium pot or dutch oven and bring to a simmer. Add quinoa, stir and return to a summer for 20 minutes. Turn heat off and leave pan on burner covered for an additional 15 minutes. Fluff and add in the minced green onion.

Sweet Potatoes: Peel and dice the sweet potatoes into 1″ cubes. Drizzle with olive oil and 1/4 tsp of saigon cinnamon. Bake on a lined baking sheet at 400F for 30-40 mins while quinoa is cooking.

Assembly: Place quinoa in the serving bowl, then add greens, sweet potatoes, black beans, avocado, and drizzle with dressing. Mix and enjoy!