Buddha Bowl Topped with Super Seeds Sprinkles
1 cup quinoa
2 cups water
2 small sweet potatoes
2 tbsp grapeseed oil
1 tsp salt
1 tsp pepper
2 cups veggies (kale, cherry tomato and radishes)
Combine quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer. Remove the pot from heat, cover, and set aside.
Preheat oven to 180c. Arrange the mushrooms and the sweet potatoes in a roasting tray in a single layer, drizzle with 2 teaspoons of oil, and sprinkle with salt, and pepper. Toss to coat.Bake for 30 mins.
When you’re ready to serve, divide cooked quinoa, sweet potatoes, mushrooms and veggie mixtures into 2 bowls. Slice the avocado and divide into the bowls. Lightly drizzle sesame oil over the bowl, followed by a generous sprinkle of super seeds and serve promptly. Enjoy!