Veggie Buddha Bowls with Cilantro Avocado Dressing - Marla Meridith

Ingredients

• 1 cup quinoa, cooked to package directions
• 1 pound sweet potatoes
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 bunch of kale, chopped (about 4 cups)
• 8 ounces shelled edamame
• 4 ounces broccoli sprouts
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric & pinch of salt
• 8 ounces plain (unseasoned) tempeh, cubed
• 2 tablespoons olive oil
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 avocado
• 1 cup fresh cilantro, leaves & stems
• juice from 1/2 lime
• 1/2 cup water (add more if you like a thinner dressing)
• 1/4 cup sour cream
• 1 small clove or garlic
• Optional: add some heat with a pinch of cayenne pepper