If you don't like quinoa, I'm really sorry for your loss. Quinoa is so versatile and tastes great hot or cold. It can be made ahead and stored in the refrigerator for at least 3-4 days. It is also gluten free, high in protein and one of the few plant foods that is a complete protein. Did you know it isn't even a grain? it is a seed but has been referred to as the "mother of all grains" ironically. Plus it provides, fiber, magnesium, manganese, phosphorus. folate, iron and zinc. FYI- I like to cook my quinoa in vegetable or chicken stock to enhance the flavor. Also, adding a dash of red wine vinegar after it is cooked give it a little extra bite. This Buddha "Power" Bowl is great for dinner, prepared ahead for lunch and tastes great hot or cold.

2 cup cooked quinoa

2 cups cooked sweet potato

(2 tablespoons of avocado oil for cooking fries)

1 beet, shredded (cone 2)

2 cups of spinach

1 cup red cabbage, shredded (cone 4)

2 avocados

Hemp, pumpkin or sunflower seeds for topping


Roasted Chickpeas:

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

½ teaspoon paprika and cayenne pepper

¼ teaspoon turmeric

Salt to taste


Dressing (2 easy ways):

¼ cup tahini

2 tablespoon lemon juice

1 teaspoon minced garlic

3 tablespoon water

Salt to taste


Or


Drizzle with a high quality garlic infused olive oil, squeeze a fresh lemon and salt and pepper


  1. Cook quinoa according to directions.

  2. Mix chickpeas with oil and spices and place electric skillet at 350 (lid on) for 10 minutes, stir and cook for another 10. Or preheat oven to 350 and bake for 20-30 minutes.

  3. Process sweet potatoes and bake in electric skillet (see directions).

  4. Make dressing.

  5. Assemble bowls.

  6. Divide ingredients into 4 “bowls” or in containers for prepping lunches.

  7. Drizzle with tahini and add seeds. Serve with avocado.