Buddha Bowls with Avocado Sauce

Buddha Bowls

• 4 cups spinach or other salad greens (about ¹⁄₂ lb) 
• 4 cups cooked quinoa or brown rice, warm
• 4 cups cooked lentils, warm  
• 4 sheets nori, cut into thin strips 
• 4 organic fried or hard-boiled eggs (sliced) 
• 2 cups sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or bell peppers) 
• 2 to 3 cups Yin Yang Carrots

Avocado Sauce

• ¹⁄₃ cup sauerkraut 
• ¹⁄₄ cup roughly chopped fresh parsley 
• 1 large clove garlic, crushed 
• 1 large avocado, halved, pitted, and peeled 
• 2 Tbsp white miso paste*
• 1 tsp Dijon mustard 
• 1 cup water 
• Salt and freshly ground black pepper 
• 2 Tbsp black sesame seeds, for garnish (optional)