Make The Buddha Bowl

1. Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer on a rimmed baking sheet. Toss the Brussels sprouts with 2 tablespoons of olive oil and a sprinkle of salt and spread them out on a rimmed baking sheet, cut side down. Roast the vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the Brussels.
2. While the veggies are roasting, cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 12-14 minutes).
3. While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa.

Make The Pecan Parmesan

1. Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, 1/4 teaspoon of salt, and 1 tablespoons of olive oil, and pulse a few times, to combine.

Make The Lemon Vinaigrette

1. In a small bowl whisk the remaining 4 tablespoons olive oil with the lemon juice, dijon, 1/4 teaspoon salt, and pepper, to taste. Pour the lemon vinaigrette mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.

Serve

1. Divide the quinoa-kale mixture between 4-5 bowls. Divide the sweet potatoes and Brussels sprouts between the bowls, each in their own pile so you can see all the wonderful colors and textures.
2. Season, to taste, with salt and pepper, and add toppings, if desired.