Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle the kale with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This tenderizes them and removes any bitterness. Set aside.
In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season them to taste and keep warm.
Combine guacamole ingredients in a small jug. Using an immersion blender blend until very smooth.
Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.
When ready to serve squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole and use it as a rich and flavourful salad dressing.