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Sweet Potato Brussel Sprout Quinoa Bowl w/ Lemon Dressing
Versatile Vegan Salad (if cheese left out) for Summer or Fall
  • For The Buddha Bowl Ingredients:
  • 3 medium sweet potatoes or yams (about 2 1/2 pounds) peeled, cut into 3/4-inch cubes
  • 1 1/2 pounds brussels sprouts, trimmed of ends and damaged leaves, and halved
  • 1 bunch dinosaur kale (also called Lacinato kale), thick stems removed, leaves washed, dried, stacked and thinly sliced
  • 1 cup raw quinoa, rinsed and drained
  • For The Vegan Lemon Parmesan Dressing:
  • 1 cup raw pecans, toasted over high heat in a heavy dry skillet for a few minutes (toss & watch constantly to prevent burning)
  • 1 1/2 tablespoons nutritional yeast
  • 5 tablespoons extra virgin olive oil, divided
  • 2 tablespoons lemon juice (1 juicy lemon)
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon kosher salt or more, to taste
  • Freshly ground black pepper, to taste
  • Optional Garnishes:
  • Slivered almonds
  • Sweetened dried cranberries or cherries
  • Micro greens
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