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Roasted Root Vegetable Buddha Bowls
Ingredients
  • 8 cups of your favorite root vegetables, chopped (I used carrots, sweet potato, rutabagas, parsnips, turnips and red onion)
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup dried quinoa
  • ½ cup hummus
  • 4 handfuls baby kale
  • 2 small avocados, sliced
  • Balsamic glaze
  • Optional toppings: fresh herbs, fresh lemon juice, liquid aminos
Steps
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