Vegan Buddha Bowl: Grain Free & Easy

• 1 Sweet Potato sliced into rounds
• 1/2 tsp Avocado Oil
• Sea Salt and Pepper to taste
• 2.5 cups Brussels Sprouts
• 1/2 Avocado
• 1 Watermelon Radish sliced thin
• 1/2 cup Dried Lentils

For the Ginger Miso Dressing

• 1 tbsp Ginger grated
• 1 tbsp Avocado Oil
• 1 tbsp Coconut Aminos or sub tamari
• 1 tbsp Rice Vinegar
• 1.5 tbsp Miso Paste light yellow
• 1/2 tbsp Coconut Sugar
• 1 tsp Sesame Oil
• 1/2 to 1 tbsp Hot Water as needed, to thin

1. Preheat the oven to 350F and line a baking sheet with parchment paper. Add the sliced sweet potato and drizzle avocado oil, sea salt and pepper and bake for 15 to 20 minutes, until cooked through.
2. Shred the brussels sprouts using a mandolin and place in large bowl.
3. Whisk the dressing ingredients together in a small bowl by combining all of the ingredients.
4. Add the sweet potato, avocado, radish and lentils to the brussels sprouts and drizzle the dressing over top. Serve and enjoy!