This buddha bowl recipe I'm sharing today is packed with quinoa and all my favorite veggies. It's warm, comforting and fill-you-up good, all the while being light and delicious. And there are SO many different ways you can make it your own.
Preheat the oven to 400 degrees F. Toss the carrots, broccoli and brussel sprouts in a bowl with the oil. Season with salt & pepper.
Place the veggies on a baking sheet and roast in the oven for 20 - 25 minutes, until they have started to brown and have softened. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.
While the veggies are cooking, prepare the dressing by combining the raw cashews with the water in a high speed blender. Blend on high until smooth and creamy.
Pour the cashew cream into a bowl, then add the rest of the ingredients. Whisk until incorporated. Set aside.
Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the raw kale. Add half of the roasted veggies on top of the kale in each bowl, then layer on the avocado and sprinkle with seeds.