Colorful Mermaid Buddha Bowl

Cook the rice according to the package instructions and set aside.

In a small bowl, mix the unicorn superfoods blue spirulina with a splash of water to form a vibrant blue paste.

Peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil and roast in the oven until tender and slightly crispy.

While the sweet potato is roasting, prepare the turmeric by mixing it with a small amount of water to create a paste.

In a large bowl, assemble the Buddha bowls: start with a base of cooked rice.

Divide the cos lettuce and purple cabbage slices between the bowls, arranging them on top of the rice.

Arrange the roasted sweet potato cubes and canned chickpeas on the lettuce and cabbage.

Drizzle the unicorn blue spirulina paste and turmeric paste over the ingredients to create vibrant, colorful accents.

Add dollops of hummus on top of the bowls.

Serve the Mermaid Buddha Bowls immediately, mixing the colorful sauces and ingredients together before enjoying.