For the Mediterranean Vinaigrette

1. In a small mason jar, add the vinegar, lemon juice, Dijon, maple syrup, garlic, salt, oregano and pepper. Secure lid and shake vigorously to combine.
2. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional salt if desired.

For the Buddha Bowl

1. In a medium sauté pan, cook cauliflower rice or quinoa following directions in the notes. Set aside.
2. In a large skillet, add the olive oil and green beans. Stir to combine and season with salt. Cover and cook over medium-low heat for about 5 minutes until they begin to get tender.
3. Add zucchini, sauté over medium heat for 4-5 minutes until almost cooked.
4. Add the corn and cook for 2-3 minutes until the vegetables are tender but not overcooked. You still want the veggies to have a light crispness to them.
5. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.
6. Peel and spiralize or shred the carrot and slice the avocado.

To Assemble:

1. Stir all of the cooked quinoa or cooked cauliflower rice into the skillet veggie mixture. Increase heat to medium and cook until warmed throughout. Taste and add more salt and pepper if desired.
2. Portion half the mixture into 4 large shallow bowls. Top the bowls with the carrot, avocado, and a generous amount of toasted pumpkin seeds and/or grilled chicken cut into strips.
3. Shake the Mediterranean Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.
4. Store the leftover Buddha Bowl mixture in the fridge for up to 3 days and the leftover Mediterranean Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using.