Recipe For Veggie Buddha Bowl – Food Wine Travel

Ingredients

• 3 cups cooked brown rice (1 cup uncooked)
• 1 medium sweet potato, roasted and sliced into ¼-inch slices
• 1 crown broccoli, steamed
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 (8.8-ounce) package Love Beets cooked beets, chopped
• ½ head dandelion greens, chopped
• 4 tablespoons raw sunflower seeds for serving
• ¼ cup Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons water
• 2 tablespoons cider vinegar
• 2 tablespoons honey
• Pinch sea salt
• Pinch cayenne pepper