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Veggie Buddha Bowls with Cilantro Avocado Dressing

 1 cup quinoa, cooked to package directions
sweet potatoes
 1 pound sweet potatoes
 1/2 teaspoon ground tumeric
 1/2 teaspoon garlic salt
 1/2 teaspoon ground black pepper
 3 tablespoons olive oil
 1 bunch of kale, chopped (about 4 cups)
 8 ounces shelled edamame
 4 ounces broccoli sprouts
chickpeas
 1 (15 ounce) can chickpeas, drained and rinsed
 1 tablespoon olive oil
 1/4 teaspoon turmeric & pinch of salt
tempeh
 8 ounces plain (unseasoned) tempeh, cubed
 2 tablespoons olive oil
 1/4 teaspoon turmeric
 1/2 teaspoon salt
Avocado Cilantro Dressing
 1 avocado
 1 cup fresh cilantro, leaves & stems
 juice from 1/2 lime
 1/2 cup water (add more if you like a thinner dressing)
 1/4 cup sour cream
 1/2 teaspoon salt
 1 small clove or garlic
 Optional: add some heat with a pinch of cayenne pepper
1

Cook the quinoa to package directions. Set aside.

2

Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)

3

While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.

4

For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.

5

Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.