For the roasted veggies: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Spread desired vegetables in a single layer on the baking sheet and drizzle with 1-2 tablespoons of olive oil. Gently toss to coat and sprinkle with salt and pepper. Bake for approximately 25 minutes, or until vegetables are cooked and starting to brown at the tips (broccoli is one of my favorite roasted veggies in Buddha bowls).

For the pineapple: Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper. In a large mixing bowl toss the pineapple chunks with the olive oil and brown sugar. Transfer to the baking sheet and bake for approximately 20 minutes, or until pineapple is just starting to brown at the tips. Careful when removing the baking sheet from the oven! The pineapple will have lost a lot of its juice.

For the shrimp: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl toss the shrimp with the olive oil, garlic and sprinkle with salt and pepper. Transfer the shrimp to the baking sheet arranging the shrimp in an even layer. Bake the shrimp for approximately 5-7 minutes, rotating the pan once. Remove from the oven and allow 1-2 minutes to cool before chopping into small pieces.

For the dressing: Place all ingredients for the dressing in the bowl of a blender or food processor. Blend until completely smooth. If dressing is too thick or difficult to mix, slowly add additional water or pineapple juice 1 tablespoon at a time. Make and adjustments as needed. Store in the refrigerator until ready to use.

Prepare the salad: Fill a large bowl first with approximately 1/2 cup of prepared brown rice (or other grain of choice). Continue by adding fresh, crispy greens, roasted pineapple, roasted vegetables, dried fruits and nuts, chopped shrimp, avocado and, of course, a nice drizzle of the peanut dressing.