Light and Fresh Buddha Bowl Topped with a Creamy Roasted Garlic Cashew Sauce

Creamy roasted garlic cashew sauce

• 1 ¼ cups raw cashews
• ¾ cup chicken stock or vegetable stock
• 1 head roasted garlic cloves
• 1 tablespoon nutritional yeast or sub with 2 teaspoons onion powder + 1 teaspoon dry mustard
• ½ teaspoon ground coriander
• salt and pepper to taste

assembly

• 3 cups cooked red quinoa
• 2 cups chopped, roasted sweet potato
• 2 cups roasted cauliflower florets
• 2 cups chickpeas, drained
• 4 small red beet, peeled, cut into 1/6’s and roasted
• 1 avocado, diced
• 4 large dino kale leaves, ribs removed, thinly sliced and massaged

garnish

• everything seasoning