Nourishing Buddha Bowl

Serves 2

Ingredients:

• 2 cups organic frozen cauliflower rice

• 1 cup cherry tomatoes, sliced

• 1/2 cup organic chickpeas

• 1sweet potato, cut into 1/2-inch pieces

• 4 cups organic green salad

• 2 5-oz cans wild salmon or 1 cup cooked quinoa

• 1 ripe avocados, sliced

• 1 tbsp olive oil

Dressing:

1. 1/3 cup extra virgin olive oil

2. 1 tsp organic brown mustard

3. 1 tsp garlic

4. Salt and pepper

5. Juice from 1/2 lemon

Instructions:

1. Preheat oven to 425°F.

2. Prep veggies and rinse chickpeas

3. Chop sweet potato (the smaller you chop them, the quicker they cook). Arrange on a sheet pan, sprinkle with a pinch of sea salt and roast for 20-30 minutes until tender.

4. While the potatoes roast, cook cauliflower rice on stove over low heat with 1 tbsp olive oil.

5. In a small dish, mix dressing ingredients well.

6. Arrange salad greens, cauliflower, tomatoes, chickpeas and sweet potato into bowls . Top with shredded wild salmon or quinoa, sliced avocado and dressing.

7. To meal prep: arrange ingredients in mason jars from bottom to top: salmon or quinoa, chickpeas, sweet potatoes, cauliflower, tomatoes and lettuce.