Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes and sweet potato pieces with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, rinse the quinoa under cold water to remove its natural bitterness.
2. In a medium pot, combine the quinoa, water (or vegetable broth), and salt.
3. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed.
4. Fluff with a fork and set aside.

Step 3: Prepare the Toasted Pecan “Parmesan”

1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden.
2. In a food processor or blender, pulse the toasted pecans with nutritional yeast, garlic powder, and salt until the mixture resembles coarse crumbs. Be careful not to over-process to avoid turning it into nut butter.

Step 4: Assemble the Buddha Bowls

1. Divide the quinoa evenly between bowls as the base.
2. Add the roasted beets and sweet potatoes on top of the quinoa.
3. Add a handful of baby spinach or arugula to each bowl.
4. Top with avocado slices and a sprinkle of dried cranberries.
5. Generously sprinkle the bowls with the toasted pecan “parmesan”.

Step 5: Add the Dressing (Optional)

1. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Drizzle the dressing over the Buddha bowls just before serving.