For the Buddha Bowl:
2 cups dry quinoa
5 ½ tablespoons olive oil, divided
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
2 small-medium sweet potatoes, quartered
2, 15-ounce cans chickpeas, drained and rinsed
1 bunch Swiss chard, stems trimmed, roughly chopped
2 avocados, sliced

For the Wild Blueberry Cashew Dressing:
1 cup raw cashews, soaked for at least one hour
1 small shallot, minced (about 1 tablespoon minced)
½ cup frozen Wild Blueberries, defrosted
2 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
½ cup water
½ teaspoon salt

For the Buddha Bowl:
1. Cook quinoa according to package instructions.
2. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
3. In a medium bowl, whisk together ¼ cup olive oil, chili powder, cumin and salt. Toss sweet potatoes in bowl until evenly coated.
4. Roast sweet potatoes in oven until tender, about 30 minutes.
5. Add chickpeas to same bowl with chili powder mixture and toss to evenly coat.
6. In a large nonstick pan, heat ½ tablespoon oil over medium heat. Add chickpeas and cook, stirring occasionally, until golden brown, about 10 minutes. Set cooked chickpeas aside.
7. Using the same pan, heat 1 tablespoon olive oil over medium heat. Add Swiss chard and cook, tossing often, until wilted and tender, about 5 minutes.
8. To assemble the Buddha bowl, add your quinoa as the base and top with sweet potato, chickpeas, Swiss chard and avocado. Drizzle with Wild Blueberry Cashew Dressing.

For the Wild Blueberry Cashew Dressing:
1. In a high-speed blender, add cashews, shallot, Wild Blueberries, apple cider vinegar, olive oil, Dijon mustard, water and salt. Blend on high until smooth and creamy. Drizzle over Buddha Bowls.

Depending on the size of your nonstick pan, you may want to cook chickpeas in two batches so they are evenly browned.