Buddha Bowl

Preheat the oven to 425°F. Rinse and dry the produce. Destem the kale by holding the stem in one hand and pulling the leaves off with the other. Stack, roll, and thinly slice the leaves and add to a large bowl. Sprinkle with salt and pepper and gently massage for a minute.

Cut the zucchini into large sticks. Trim the bottom inch off the asparagus. Transfer the zucchini, asparagus, and broccoli to a baking sheet, toss with 1 tbsp olive oil, and sprinkle with salt and pepper. Roast vegetables until tender and browned in places, about 12 to 15 minutes.

Halve the avocado and remove the pit. Scoop 2 tbsp of the flesh into the blender. Dice the remaining avocado. Drain and rinse the kidney beans.

Add the diced avocado, kidney beans, and juice from half the lemon to the bowl with the kale. Season salad with salt and pepper and toss well to combine.

Pick the tarragon and basil leaves from the stems and add to the blender. Add the juice from the remaining half of lemon, Follow Your Heart Vegenaise, apple cider vinegar, 2 tbsp olive oil, ¼ cup water, and season with salt and pepper. Blend until smooth.

Divide the bean and kale salad between large bowls and top with the roasted vegetables. Drizzle with green goddess dressing and sprinkle with hemp seeds.