Buddha Bowl with Avocado and Quinoa
Preheat the oven to 200°C. On a large baking tray, add the sweet potato, olive oil, oregano, and a pinch of salt and pepper. Toss to combine before placing in the oven. Cook for 25-30 minutes or until soft.
Place the quinoa and vegetable stock in a large saucepan and place over high heat. Once boiling, reduce to a simmer. Cook for 12-15 minutes or until quinoa is tender. Drain and set aside to cool slightly.
To serve, divide the quinoa and sweet potato between four serving bowls. Top with salad leaves, cabbage, avocado and almonds. Finish with a drizzle of Beerenberg Ranch Dressing.