Directions:

1. To Prepare Kale Chips: Clean the kale. Remove the stems and thick vein that runs through the kale. Tear the kale into 4 to 6-inch pieces. In a bowl, add kale, oil, chili powder, salt and lemon juice. Make sure to coat all the kale leaves with mixture. Evenly spread kale in a single layer on a full-size baking tray. Bake in a preheated 400-degree Fahrenheit oven for 7 minutes until kale is dry and crisp yet still green. Cool at room temperature. Store in an air tight container in a cool dry place until ready to use.
2. To Prepare Roasted Beets: Wash whole beets well. Dry and coat with oil. Roast whole beets in a preheated 450-degree Fahrenheit oven for 1 1/2 hours or until easily pierced with a fork. Allow to cool slightly. Remove skin using a paring knife or by hand. Cut beets into sticks about ¼-inchx¼-inchx1-1/2-inches. Set aside until ready to assemble bowl.
3. To Prepare Roasted Chickpeas: In a stainless-steel bowl, combine all ingredients. Toss until well coated. Spray a sheet tray with cooking oil spray. Place seasoned chickpeas in a single layer on the sheet tray. Do not overcrowd. Roast in a preheated 400-degree Fahrenheit oven for 12 to 15 minutes or until chickpeas are golden brown and crispy. Remove from heat. Allow to cool. Set aside in an airtight container until ready to use.
4. To Prepare Roasted Sweet Potatoes: Place potatoes in a single layer on sheet tray. Do not overcrowd. Spray with cooking spray. Roast in a preheated 400-degree Fahrenheit oven for 15 minutes or until lightly browned. Flip once halfway through cooking. Remove from heat and allow to cool slightly.
5. To Prepare Tahini Dressing: In a stainless-steel bowl, combine all ingredients. Whisk until well-blended. Cover and place in the refrigerator until ready to use.
6. To Prepare Quinoa: Rinse quinoa until water runs clear. Bring water to a boil. Stir in quinoa. Reduce to a simmer and cook covered for 12 to 15 minutes or until tender and water is absorbed. Remove from heat. Fluff with a fork.
7. To Assemble Protein Buddha Bowl: As needed for service, place ½ cup quinoa in center of serving bowl. Place about 2 Tablespoons roasted beets on top of quinoa. Place the following ingredients in clock position order: 2 Tablespoons roasted chickpeas at 4 o’clock, 1/2 cup kale chips at 6 o’clock, 1/4 cup sweet potatoes at 10 o’clock, 1 cup baby arugula at 12 o’clock. Sprinkle 1 teaspoon pecans, 2 Tablespoons cranberries and 1 teaspoon chia seeds evenly over top. Drizzle 2 Tablespoons dressing across top. Enjoy immediately!