Buddha Bowl

Ingredients:

1/2 cup dry lentils (prepared)

1 cup raw quinoa (prepared)

2 cups cubed squash (baked)

1/2 head chopped fresh broccoli (blanched)

1/2 cup Kalamata olives

1 avocado

Handful of arugula

1/4 cup chopped pistachios

1/4-1/2 cup basil pesto

Prepare your lentils and quinoa according to package directions. Bake your cubed squash for ~25 minutes or until tender. Lightly blanch the broccoli in boiling water for ~2 minutes until slightly softens but retains bright green color. Cut avocado into bite size pieces. Once all veggies, lentils and quinoa are cooked then assemble your Buddha Bowl. I like to layer starting with my quinoa and lentils on the bottom, then add my veggies and top with olives and pistachios. Drizzle the pesto over the top of your bowl, toss lightly then enjoy!