Packed with flavor and nutrition, this buddha bowl will not disappoint! Try switching out the salmon for chicken or the quinoa for sprouted rice to mix it up
Cube and lightly coat sweet potato in olive oil, salt, and pepper. Bake at 375 for 20-25 minutes or until tender. Remove from oven and let cool
Cook quinoa according to package directions. While quinoa is cooking, dice carrot, bell pepper, mango, cucumber, and chop lettuce to bite sized pieces - add to bowl
Once quinoa is cooked, remove from heat and let cool
Add all dressing ingredients to a jar and shake until combined
Add quinoa, pumpkin seeds, sweet potato, and avocado to the bowl and add desired amount of dressing. Lightly toss and enjoy!