Step 1

Preheat oven to 400 F.

Step 2

Add the chopped sweet potatoes to a large half sheet baking pan. Drizzle with olive oil and add Italian seasoning, salt, and pepper. Toss to combine.

Step 3

Spread out the sweet potatoes evenly in a single layer and roast for 35-40 minutes until tender and golden brown, giving it a quick stir halfway through baking. For extra crispy sweet potatoes, broil on high for 2-3 minutes at the end. Set aside.

Step 4

Rinse the quinoa thoroughly under cold running water in a large fine-mesh colander for 1 minute and drain well. (This helps remove the bitter taste in quinoa).

Step 5

Transfer the rinsed and drained quinoa to a medium cooking pot and add water and olive oil. Bring it to boil over medium heat, about 5 minutes.

Step 6

Close the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.

Step 7

Remove from heat and let the cooked quinoa rest for another 5 minutes. You will notice the grains have popped open. Fluff with a fork and set aside.

Step 8

Arrange the cooked quinoa, sweet potatoes, arugula, bell pepper, cucumber, cabbage, avocado, and pumpkin seeds in a large serving bowl.

Step 9

In a small mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey (or maple syrup), salt, and pepper until smooth.

Step 10

Drizzle the buddha bowl with the vinaigrette dressing and serve immediately.