Vegan Buddha Pasta Bowl

• 1 red onion, chopped
• 1 medium yam, chopped
• 2 tablespoons avocado oil
• 1/2 cup shelled edamame
• 4 cups mixed greens
• 2 servings Kaslo Sourdough Classic Radiatori Pasta
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon dried basil
• Salt and pepper
• 4 tablespoons Little Creek Dressing (or dressing of choice)

Step 1 Preheat the oven to 400F. Line a sheet with parchment paper.

Step 2 Chop red onion and yam. Toss in a bowl with one tablespoon avocado oil and salt and pepper. Place on a lined sheet and bake for 20 minutes.

Step 3 Meanwhile, boil a pot of water with a scant of salt. Add Kaslo Sourdough pasta and cook to desired firmness. Let the pasta cool a little bit and toss with the remaining avocado oil and dried basil. Add salt and pepper to taste.

Step 4 Remove yam and onion mixture from the oven. Set aside to cool.

Step 5 Heat edamame and season with salt and pepper.

Step 6 Slice cherry tomatoes and assemble your bowls. Add mixed greens on the bottom, then place yams and onions, cherry tomatoes, edamame and Kaslo Sourdough Pasta.

Step 7 Drizzle with Little Creek Dressing or dressing of choice. Serve & enjoy!