Vegan Buddha Bowl with Avocado Lime Dressing

Name: Vegan Buddha Bowl with Avocado Lime Dressing
Ingredients: 2 sweet potatoes, sliced in rounds; 3 large carrots, sliced into thin strips; 1 beet, sliced in rounds; 6 radishes, halved; 2 Tbsp. avocado oil, divided; 2 tsp. curry powder, divided (AIP - substitute with ground ginger); 1 tsp. black pepper, divided (AIP - omit); 1 cup red cabbage, sliced into thin strips; 1 cup red bell pepper, sliced into thin strips (AIP - substitute with green onion); 1 cup broccoli, roughly chopped; 2 cups collard greens, chopped; 1/4 cup olive oil; 1/4 avocado; 1 cup cilantro, chopped; 1/2 cup raw cashews, unsalted; 1 garlic clove; 2 Tbsp. lime juice; 1 Tbsp. sunflower seeds (raw, unsalted); 1 Tbsp. pumpkin seeds (raw, unsalted)

thepaleodiet.com

This vegan Buddha bowl recipe packs in the veggies with a zingy, creamy Budda bowl sauce of avocado and lime.

View full recipe on thepaleodiet.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepaleodiet.com.

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Ingredients

2 sweet potatoes, sliced in rounds
3 large carrots, sliced into thin strips
1 beet, sliced in rounds
6 radishes, halved
2 Tbsp. avocado oil, divided
2 tsp. curry powder, divided (AIP - substitute with ground ginger)
1 tsp. black pepper, divided (AIP - omit)
1 cup red cabbage, sliced into thin strips
1 cup red bell pepper, sliced into thin strips (AIP - substitute with green onion)
1 cup broccoli, roughly chopped
2 cups collard greens, chopped
1/4 cup olive oil
1/4 avocado
1 cup cilantro, chopped
1/2 cup raw cashews, unsalted
1 garlic clove
2 Tbsp. lime juice
1 Tbsp. sunflower seeds (raw, unsalted)
1 Tbsp. pumpkin seeds (raw, unsalted)