Baked Potato Buddha Bowl

Ingredients

• 8 each (1.2 kg) Medium Russet Potatoes (5.3 ounces each)
• 2 cups (360g) Tri Color Quinoa
• 5 cups (1.2L) Vegetable Stock
• 2 teaspoons (6g) Sea Salt
• 1 cup (104g) Mung Bean Sprouts
• 1 cup (89g) Red Cabbage, shredded
• 1 cup (180g) Frozen Shelled Edamame
• 1 cup (75g) Carrots, cut into 1/8-inch strips
• 3 cups (200g) Kale, roughly chopped
• 1 cup (75g) Radish, cut into 1/8-inch strips
• 1 cup (240ml) Almond Milk, unsweetened
• 2 each (20g) Medjool date, pitted
• 3 tablespoons (45ml) Freshly Squeezed Lemon Juice
• 1 tablespoon (15ml) Dijon Mustard
• 2 teaspoons (3g) Onion Powder
• 2 tablespoons (18g) Poppyseeds