Buddha Bowl

Ingredients

• 1 medium head cauliflower, chopped into florets
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 cup quinoa
• 1 bunch kale, chopped
• 1 cup red cabbage, chopped
• 1/2 cup corn
• 1/4 cup queso fresco
• 1 cup grape tomatoes
• 1–2 cloves garlic, minced
• 2 cups black beans, drained and rinsed
• Sliced green onions or cilantro, for garnish
• 1 avocado
• 1/4 cup fresh basil, packed
• Handful of spinach
• Juice of 1/2 lemon
• 2 cloves garlic
• 1 lime sliced (for garnish and seasoning)

Instructions

1. Preheat oven to 400F. Lightly grease a sheet pan.
2. In a small bowl, mix together paprika, garlic powder, onion powder, turmeric, ground cumin, salt, and pepper.
3. In a medium bowl, toss chopped cauliflower with olive oil. Season with mixed spices. Stir to coat evenly. Place on sheet pan and bake for 20 minutes, until tender.
4. In a medium saucepan, cook quinoa according to package directions.
5. In a large bowl, toss together chopped kale, chopped red cabbage, corn, and queso fresco. Set aside.
6. To make the avocado pesto; in a food processor, add avocado, basil, spinach, lemon juice, and garlic. Pulse until smooth, adding a couple tablespoons of water if needed to thin out.
7. To serve, fill each bowl with roasted cauliflower, quinoa, mixed kale, tomatoes, season black beans, and avocado pesto.
8. Garnish with cilantro and green onions.
9. Right before serving, squeeze fresh lime juice over each bowl.