Brigid's Buddha Bowl

2 medium sweet potatoes, diced
1 head of broccoli, chopped into small
1 can chickpeas, drained and rinsed
2 tsp avocado oil
1 10oz bag shredded napa cabbage
Dash himalayan salt
1 tsp black pepper

Dressing ingredients: 
1/4 cup nut milk, unsweetened
2 cloves of garlic, minced
1/4 cup cashew butter (with no sugar
1 Tbsp tamari sauce or coconut aminos
Juice from ½ lemon
Dash himalayan salt
1 tsp black pepper

1. Preheat oven to 400 F.
2. Use 1-2 baking sheets and cover with
parchment paper. Add sweet potatoes,
chickpeas, and broccoli, spreading evenly
across baking sheet.
3. Drizzle 2 tsp avocado oil on top of
vegetables with a dash of salt and black
pepper. Mix well.
4. Bake for a total of 40 minutes, flipping the
vegetables after the first 20 minutes.
5. In a food processor, add nut milk, garlic,
cashew butter, and tamari sauce and pulse
until creamy. Pour the dressing into an
individual jar and store in refrigerator.
6. In a sauté pan, heat 1 tsp avocado oil over
medium heat.
7. Add the shredded cabbage with a pinch of
salt and black pepper and cook for 8-10
8. Once the cabbage is done cooking,
remove it from the stove and pour into a
medium size bowl
9. Top cabbage with the sweet potato,
chickpea and broccoli mixture. Add dressing
prior right before eating.

credits to the HealthySelfReset program with Brigid Titgemeier