So many flavors here! This is one of our favorite go-to meals. It’s healthy, filling and satisfying, especially on a hot day when you can do the cooking portion during the cooler hours and just assemble and eat without overheating the van.

Ingredients:

• Cooked brown rice
• Roasted sweet potatoes
• Leftover roasted corn on the cob
• Steamed broccoli
• Edamame
• Shredded carrots
• Chopped scallions & jalapenos
• Avocado Cream Dressing

Preparation:

Prepare all the vegetables and rice in advance and refrigerate. Make Avocado Cream Dressing by pureeing one avocado with ¼ cup coconut milk, 2 tablespoons lime juice, salt, pepper, and a splash of veggie broth. Add more broth or water if you prefer a thinner dressing. Compose the Buddha Bowls by laying the rice in the bottom of the bowl, and arranging the veggies on top. Drizzle the dressing over the top. Nuts or pumpkin seeds are a nice addition.