for the buddha bowl
2 medium carrots, cut into strips
2 cup broccoli florets
2 cup brussel sprouts, halved
2 tablespoons olive oil
Salt & pepper to taste
2 cups cooked quinoa (any variety, but I used white)
2 cup raw dinosaur kale
1/2 avocado, diced
1 - 2 tablespoons sesame seeds (or sunflower/pumpkin seeds)
for the dressing
1 cup raw cashews
1 cup water
2 tablespoons tahini
Juice of 1 lemon
1 teaspoon rice vinegar
1/2 teaspoon dried oregano
1/4 teaspoon crushed red peppers (optional)
Salt & pepper to taste