Buddha Bowl

Ingredients

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Quinoa

  Uncooked

  ½ cup or 85g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Mustard spinach

  (tendergreen), raw

  1 cup, chopped or 150g

• Coconut oil

  2 tsp or 9g

• Paprika

  Spices

  1 tsp or 2g

• Flaxseed

  Seeds

  2 tsp, whole or 7g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pomegranates

  Raw

  ½ pomegranate or 141g

• Sun-dried tomatoes

  Packed in oil, drained

  6 piece or 18g

• Basil

  Fresh

  500g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Vinegar

  Cider

  1 tbsp or 15g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Preheat the oven to 175C/346F.
2. Line a baking sheet with parchment paper and add the sweet potato cubes.
3. Drizzle with coconut oil, add smoked paprika powder and toss to coat evenly.
4. Roast for 20 minutes, then remove and set aside.
5. Add the dressing ingredients into the blender and process to obtain a smooth liquid.
6. Divide the ingredients into the serving bowls, add with sun-dried tomatoes dressing, drizzle with lemon juice and serve.