Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 1 person

Ingredients

Buddha Bowl

• 1/2 cup roasted sweet potatoes roasted at 400 degrees for 35-40 minutes*

• 1/3 cup cooked edamame boiled for 3-4 minutes, the drained

• 1/2 cup cooked quinoa as per package instructions

• 1/2 a ripe avocado chopped

• 1 extra large kale leaf washed, stemmed, chopped and given a little drizzle of olive oil, plus a sprinkle of Kosher salt and fresh pepper

• kosher salt and fresh pepper

Tahini Dressing

• 1/4 cup mayo

• 1/4 cup tahini

• juice of one lemon

• 2-3 tbsp water

• pinch each of kosher salt and fresh pepper

Instructions

1. In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.

2. Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado. **

3. Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.