Butternut Squash Buddha Bowl

BUTTERNUT SQUASH BUDDHA BOWL

INGREDIENTS
Butternut Squash – 1	Oregano – 1 tsp
Spring Mix	Onion Powder – 2 tsp
Avocado – 1	Garlic Powder  - 2 tsp
Quinoa – 1 c	Black Pepper – 1 tsp
Vegetable Broth – 3 c	Pink Himalayan Salt – 1/8 tsp
Olive Oil – 1 Tbsp	Sesame Seeds – enough to garnish
DIRECTIONS
Preheat oven to 400°
Wash and peel butternut squash, then cut into cubes and coat with olive oil and oregano. Bake for 15 minutes, then stir around to flip cubes and bake for another 15 minutes.
Cook quinoa in vegetable broth along with the rest of the seasonings.
Wait until both quinoa and squash are finished cooking before slicing avocado.
To prepare bowl, the first layer should be a generous amount of spring mix (or other preferred greens), then a serving of squash, quinoa, and the sliced avocado (beside each other, not on top).
Sprinkle with sesame seeds.
Enjoy!