Mediterranean-Inspired Buddha Bowl

Ingredients

• 1 cup Wild Rice, Quinoa, & Lentil Medley (cooked )
• 1 handful Arugula (or any leafy greens of your choice)
• 1 Cucumbers (finely chopped)
• 2 Roasted Sweet Potatoes (finely chopped)
• 2 Roasted Beets (finely chopped)
• 1 tbsp Pumpkin Seeds
• 1 cup Plain dairy-free yogurt ((e.g., almond, soy, or coconut yogurt))
• 2 tbsp Fresh dill (finely chopped)
• Zest of one lemon (for a zesty punch)
• 2 tbsp Fresh lemon juice
• 1 tbsp Extra-virgin olive oil (for a touch of Mediterranean richness)

Instructions

1. Cook the Wild Rice, Quinoa, and Lentil Medley according to package instructions.
2. Roast sweet potatoes and beets in a preheated oven at 400°F (200°C) for approximately 20-30 minutes or until they are tender and slightly caramelized. Ensure to cut them into evenly sized cubes for uniform roasting.
3. In a bowl, arrange a bed of arugula and top with the cooked grains, pumpkin seeds, sliced tomatoes, cucumbers, and roasted veggies.
4. Feel free to elevate the flavors by drizzling generously with our optional Vegan Lemon-Dill Dressing.
5. Vegan Lemon-Dill Dressing:
6. In a mixing bowl, combine 1 cup of plain dairy-free yogurt, 2 tablespoons of finely chopped fresh dill, the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of extra-virgin olive oil. Whisk the ingredients together until you achieve a creamy dressing with a bright, herby flavor.
7. Taste and adjust to your preference, adding more zest for extra zing, a touch of olive oil for richness, or dill for an herbal burst.