Nutrient-Dense Plant-Based Buddha Bowl

Ingredients: 

Base:

• 1 cup cooked quinoa

Greens:

• 1 cup kale, chopped
• 1 cup spinach, chopped

Roasted Vegetables:

• 1 cup broccoli florets
• 1 cup sweet potatoes, diced
• 1 cup beets, peeled and diced

Protein:

• 1 cup cooked lentils

Toppings:

• 1 avocado, sliced
• 2 tablespoons tahini or hummus
• Lemon juice, to taste
• Salt and pepper, to taste

Optional: sesame seeds or chopped nuts for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes and beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender. Add the broccoli florets to the baking sheet in the last 10 minutes of roasting.
3. Cook quinoa according to package instructions and fluff it with a fork.
4. In a skillet, add a splash of water or olive oil and sauté the chopped kale and spinach until wilted, about 3-5 minutes. Season with salt and pepper.
5. In a large bowl, start with a base of quinoa. Top with cooked lentils, sautéed greens, and roasted vegetables. Add sliced avocado on top.
6. Drizzle with tahini or hummus and a squeeze of lemon juice for extra flavor.
7. Garnish with sesame seeds or chopped nuts if desired.

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