Blend everything until smooth, adding water little by little as needed.
For the Harissa roasted carrots:
Toss carrots with coconut oil, salt and pepper.
Preheat the oven to 350F.
Place the carrots on a baking sheet and roast for 15-20 minutes of until tender. Stir the carrots halfway through the baking time.
Remove the carrots from the oven and toss in a large mixing bow with the harissa paste until the carrots are well coated.
For the quinoa
Rinse off the quinoa in a sieve. Put the water and quinoa in a sauce pan.
Bring to a boil, and simmer for 15 minutes or until the water is completely absorbed.
Turn off the heat when the quinoa is fluffy and the water is all absorbed. Allow to sit covered for 5 minutes.
Fluff with a fork and season with salt and pepper.
For the black lentils
Bring the water to a boil. Add the black lentils.
Cook for 30-40 minutes or until the lentils are tender and the water is absorbed, adding water as needed.
Putting it all together:
In a bowl, start with about ½ cup of cooked quinoa.
Arrange on the of the quinoa half of the roasted carrots, ¼ avocado (chopped or sliced), a handful of your favorite greens, and ½ cup of the cooked black lentils.
Drizzle some of the Cashew Yogurt on top and garnish with lime, walnuts and some chopped parsley or cilantro and sprouts.
Recipe by Plant Craft at https://www.rachelcarr.com/carrot-buddha-bowl/