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Ingredients
  • subheading: For the sweet potatoes:
  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ¼ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • subheading: For the quinoa:
  • ½ cup quinoa, uncooked
  • ¾ cups water
  • ½ teaspoon olive oil
  • subheading: For the buddha bowl:
  • ½ cup arugula or baby spinach
  • 1 red bell pepper, diced
  • 1 large English cucumber, diced
  • 1 cup purple cabbage, chopped
  • 1 medium avocado, thinly sliced
  • ¼ cup pumpkin seeds
  • subheading: For the dressing:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup (or honey)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
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