Paleo Summer Buddha Bowl recipe - vegetarian, vegan, Whole30-friendly

Ingredients

• 1 large zucchini, sliced
• 1 large carrot, peeled and spiralized
• 2 cups cauliflower rice (about 1/2 a head of medium cauliflower)
• 1 medium cucumber, spiralized
• 1/2 cup radishes, sliced thin
• 2 medium celery stalks, sliced
• 1/2 head of broccoli, broken into florets
• 2 scallions (green parts only), finely sliced
• 10 medium asparagus spears, trimmed
• 1 cup pitted olives
• Handful of fresh herbs such as mint, parsley, basil, or oregano
• 1/2 lime
• 1 large avocado, skinned and halved
• 4 tablespoons extra virgin olive oil
• 1 tablespoon avocado oil or Grass-Fed Ghee, divided