Fall Buddha Bowl with Quinoa

Ingredients

• 2 carrots
• salt
• pepper
• 1/2 onion, finely chopped
• black pepper
• 1/3 cup water
• 3/4 cup quinoa
• 1 teaspoon soy sauce
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika powder
• 1/3 cup pumpkin seeds
• 1 teaspoon white miso paste
• 1 teaspoon mustard
• 1/2 teaspoon liquid smoke
• 2 cups Brussel sprouts
• 4 cups Hokkaido squash
• 7 oz tempeh
• 1 tablespoon BBQ-sauce
• 2 cooked beetroots
• 1/2 cup sprouts ((I used alfalfa, beetroot, and leek sprouts))
• 1/2 cup cashews (If you want to make it easier for your blender soak them in water for about 15 minutes.)
• 1/2 cup unsweetend almond or soy milk