Rainbow Buddha Bowl Recipe

• 1 red pepper chopped
• 1 sweet potato peeled and chopped
• 1 yellow summer squash chopped
• 1 cup broccoli florets or broccolini
• 1 cup purple cauliflower florets
• 2 tablespoons olive oil
• salt and pepper
• Garlic powder to taste optional
• 4 cups "Spring Mix" lettuce
• 2 cups quinoa cooked, or any grain of your choosing

For the Creamy Avocado Dressing

• 1 avocado
• ¼ cup Sour Cream or Greek yogurt (use dairy free Greek yogurt if making vegan)
• 1 teaspoon minced garlic 
• ¼ cup cilantro leaves
• Juice from one lime
• water for thinning the dressing if needed
• salt and pepper