Vegan Buddha Bowl

 1 avocado, sliced
 1 sweet potato, peeled and sliced
 1 zucchini, peeled and sliced
 1 onion, peeled and sliced
 1 can organic lentils
 Quinoa, cooked
 Salt, pepper, garlic powder, onion powder- to taste
 Garlic hummus
 Garlic cloves, minced
 Avocado oil
Dressing- optional
 Olive oil
 Lemon juice

1

Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.

2

Cook quinoa to package directions.

3

In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.

4

In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.

5

We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!

Ingredients

 1 avocado, sliced
 1 sweet potato, peeled and sliced
 1 zucchini, peeled and sliced
 1 onion, peeled and sliced
 1 can organic lentils
 Quinoa, cooked
 Salt, pepper, garlic powder, onion powder- to taste
 Garlic hummus
 Garlic cloves, minced
 Avocado oil
Dressing- optional
 Olive oil
 Lemon juice

Directions

1

Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.

2

Cook quinoa to package directions.

3

In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.

4

In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.

5

We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!

Vegan Buddha Bowl

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