Rinse quinoa thoroughly under cold water. Combine with water or coconut milk in a saucepan. Bring to a boil, then simmer covered for 15-20 minutes.

Remove from heat, let quinoa rest covered for 5 minutes, then fluff with a fork.

Prepare kale by removing stems, massaging leaves with olive oil, lemon juice, and salt for 2-3 minutes.

Slice carrot, chop red pepper and red cabbage, rinse bean sprouts, and cube pineapple.

Assemble the Buddha bowl with a scoop of quinoa, massaged kale, vegetables, and protein. Drizzle with sweet chili dressing.

Top with sesame seeds, green onions, and cilantro before serving.