Buddha Bowl with Cashew Sauce

Ingredients

• sesame oil1 tablespoon
• sesame seeds1 teaspoon
• garlic, minced1 teaspoon
• quinoa, uncooked1 cup
• carrot shavings1 cup
• broccolini stalks5
• lentils, cooked½ cup
• sweet potatoes, chopped1 cup
• spinach1 cup
• flank steak, thinly sliced½ pound
• eggs, poached4
• sprouts2 tablespoons
• red cabbage¼ cup
• sea salt½ teaspoon
• pepper1 teaspoon
• cashew butter, unsalted¼ cup
• curry paste1 tablespoon
• full-fat canned coconut milk¼ cup
• coconut aminos4 tablespoons

Method

1. Preheat oven to 400 degrees F.
2. Prep the veggies, including peeling the sweet potatoes and carrots.
3. Place sweet potatoes, carrots and broccolini on a baking sheet.
4. Coat evenly with avocado oil, salt and pepper. Bake for 20 minutes.
5. Cook the quinoa by putting in a small pan with just under 2 cups of water. Bring to a boil, reduce to simmer, cover and cook for 15 minutes.
6. In a pan over medium heat, combine sesame oil, garlic, beef and sesame seeds.
7. Cook until desired color is achieved, about 8–10 minutes.
8. In a small bowl, combine all cashew sauce ingredients and stir until well-combined.
9. Layer all ingredients divided evenly between 4 bowls for serving.
10. Top with cashew sauce.