Buddha Bowl | The Millennial Chef

Ingredients

• 1/2 teaspoon nutmeg
• 1/2 teaspoon Coriander
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon pepper
• Extra virgin olive oil
• 1 pound butternut squash (peeled and cubed)
• 5-6 slices of fresh ginger
• 1 - 15 ounce can chickpeas, drained, rinsed and dried
• 1 zucchini, cut into spears
• 2 cups broccoli florets
• 5-6 radishes, stems removed and quartered
• 1 cup of baby Portobello mushrooms, quartered
• 1 bunch of kale, removed from stems and cut into small pieces
• 3 cloves of garlic, sliced thin
• 1 cup of cooked quinoa
• 1/2 cup sliced cucumber
• 1/2 cup sliced radish
• 1/4 cup chopped pumpkin seeds
• 1/4 cup chopped cashews