Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed sweet potato with half of the olive oil, salt, and pepper. Spread the sweet potato cubes evenly on one side of the baking sheet.
3. In another bowl, toss the beet wedges with the remaining olive oil, salt, and pepper. Place the beets on the other side of the baking sheet, ensuring they don’t touch the sweet potatoes to avoid color bleeding.
4. Roast the vegetables in the oven for 25-30 minutes, or until both the sweet potatoes and beets are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Cashew Cream Dressing

1. Drain the soaked cashews and rinse them under fresh water.
2. In a blender, combine the cashews, lemon juice, apple cider vinegar, Dijon mustard (if using), garlic powder, and sea salt. Add ¼ cup of water and blend until smooth and creamy.
3. Adjust the consistency by adding more water if needed, one tablespoon at a time, until you reach a pourable dressing texture. Taste and adjust seasoning as desired. Set aside.

Step 3: Assemble the Buddha Bowl

1. In a large serving bowl or individual bowls, start with a base of mixed greens.
2. Add a scoop of cooked quinoa on top of the greens.
3. Arrange the roasted sweet potatoes, beets, and avocado slices around the bowl.
4. Drizzle the cashew cream dressing generously over the ingredients.

Step 4: Garnish the Bowl

1. Sprinkle toasted almonds over the bowl for added crunch and flavor.
2. Garnish with fresh parsley or cilantro for a touch of green and extra flavor.