Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the diced beets and sweet potatoes on separate sections of a lined baking sheet (to prevent the beets from staining).
3. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly.
4. Roast for 30-35 minutes, flipping halfway through, until the vegetables are fork-tender and slightly caramelized.

Step 2: Cook the Quinoa

1. In a medium saucepan, combine quinoa, water or broth, and salt.
2. Bring to a boil, then reduce heat to low and cover. Simmer for 15-18 minutes until the water is absorbed and the quinoa is fluffy.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 3: Make the Vegan Pecan Parmesan

1. In a dry skillet, toast the pecans over medium heat for 3-4 minutes, stirring often, until fragrant.
2. Transfer the toasted pecans to a food processor. Add nutritional yeast, garlic powder, and salt.
3. Pulse until the mixture resembles coarse crumbs. Set aside.

Step 4: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
2. Adjust seasoning to taste.

Step 5: Assemble the Buddha Bowls

1. Start with a base of baby spinach or arugula in each bowl.
2. Add scoops of quinoa, roasted beets, and sweet potatoes.
3. Place sliced avocado on top and sprinkle with dried cranberries.
4. Drizzle the prepared dressing over the bowl.
5. Finish with a generous topping of toasted pecan parmesan for a nutty, savory crunch.

COOKING Note

• If preparing ahead of time, store the dressing separately and drizzle it just before serving to keep the ingredients fresh.
• For a deeper flavor, marinate the roasted beets in a splash of balsamic vinegar after roasting.
• To save time, roast the beets and sweet potatoes in advance—they store well in the fridge for up to 4 days.