Name: Buddha Bowl
Ingredients: 2 Cups kale, chopped; 2 Radishes, sliced; 1/2 Red onion, sliced; 5-6 Organic carrots, sliced; 1 Head of cauliflower, chopped; 1- 2 Cups of quinoa; 2 Tbs Olive oil; Salt & Pepper; Dressing (your choice)

Scale

Ingredients

2 Cups kale, chopped
2 Radishes, sliced
1/2 Red onion, sliced
5–6 Organic carrots, sliced
1 Head of cauliflower, chopped
1– 2 Cups of quinoa
2 Tbs Olive oil
Salt & Pepper
Dressing (your choice)

Instructions

Preheat oven to 450°
Prepare Quinoa on stovetop. Bring to a boil, turn down to a simmer, and cover for 20 – 25 minutes
Place chopped cauliflower and sliced carrots on baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put in oven for 20 – 25 minutes (or until veggies are roasted to your liking)
Slice radishes, onions and chop kale
Once veggies and quinoa are done, let cool for 5 minutes
In two large bowls, place 1 heaping scoop of quinoa in each. Add kale, veggies, radishes and onions
Top with favorite dressing, and serve