This week's recipe and photo kindly contributed by Ahmad Watson. 

Keep it simple using quality ingredients to make the foods you like! When I eat, I try to think about the ways that I can use different ingredients to maximize the nutrient density in order to give my body the fuel it needs to perform at an optimal level. The second I saw my CSA box this month, I knew I had the perfect blend of ingredients to make a Buddha Bowl. A Buddha Bowl is a tasty way to give your body a power pack of nutrients, while leaving you full for a long time—which is everything you could want in a healthy meal! Between the light quinoa, the protein-packed lentils, the lemony crisp leafy greens, the hearty sweet/savory root vegetables, and the sweet and tangy avocado cream sauce, you will be making this recipe again and again, and your body will THANK you!

Follow me @trainerahmad for more healthy recipes and health and wellness tips. I’m all about doing the good things for yourself, to get you a great body, so you can live your best life!

INGREDIENTS FOR THE ROASTED ROOT VEGGIES 4 turnips, diced 3 carrots, diced 1 tbsp olive oil 1 tbsp honey 1 tbsp garlic powder 1 tbsp chili powder 1 tsp kosher salt 1/4 tsp ground black pepper

FOR THE LENTILS 1/2 red onion, diced 1 poblano pepper, diced 4 cloves garlic, minced 1 (15 oz) can lentils (drained and rinsed well) 1 tbsp cumin 1 tsp salt

FOR THE KALE 1 tbsp olive oil 1 tsp lemon juice 3 leaves of kale, thinly sliced 3 leaves of rainbow chard, thinly sliced

FOR THE AVOCADO CREAM SAUCE 2 ripe avocados 1/4 cup oat milk 1 tbsp apple cider vinegar 1 tbsp honey The juice of 1 lime 1/4 cup torn fresh cilantro 1/4 cup torn fresh parsley Salt and pepper (to taste)

FOR THE QUINOA 1 cup Tricolor Quinoa 2 cups water

INSTRUCTIONS ROAST THE SWEET POTATOES Preheat the oven to 400 degrees and place the diced turnips and carrots into a mixing bowl with the oil, honey, and spices and stir to combine. Line a baking sheet with foil and pour the vegetables in a single layer and bake in the oven for 30 minutes. Remove and set aside.

COOK THE LENTILS Heat a pan on the stove with one tbsp olive oil. Add the onions and peppers and sprinkle with salt and pepper. Cook for 2-3 minutes. Add the garlic and cook 1 more minute. Add in the lentils and cumin and stir. Cook for 2 minutes then remove from pan and set aside.

SAUTEE THE GREENS In the same pan you used to cook the lentils, heat one tbsp of olive oil. Toss in the sliced kale and rainbow chard and stir everything together to coat with oil until warmed through. Sprinkle with salt and pepper and top with lemon juice.

MAKE THE AVOCADO CREAM SAUCE Place the avocado, oat milk, apple cider vinegar, one tbsp olive oil, honey, cilantro, parsley, lime juice, salt, and pepper into a blender and blend on high until it forms a creamy sauce.

COOK THE QUINOA Bring quinoa and water to a boil and reduce to simmer covered for about 15 minutes, or until all water is absorbed.

BUILD YOUR BUDDHA BOWL Divide the roasted turnips, lentils, sauteed greens, and quinoa into bowls. Top with some of the avocado cream sauce and garnish with a Chioggia beet, if you'd like! Enjoy!