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Brain Food: Rainbow Buddha Bowl with Tahini Dressing

ingredients for Buddha bowl
Photo: Pixabay.com

This recipe is very filling and the dressing is the “frosting on the cake”—an adaptation of a savory sauce I ate at Life Alive, an “urban oasis and organic café” located in Cambridge, Massachusetts.

Buddha bowls take time to prepare, so be smart about it: make more and keep leftovers for another day!

— Lisa Mosconi, PhD, INHC

• ON-DEMAND: Listen to Faith talk to Dr. Mosconi about the foods we should eat for optimum brain health during a special Faith Middleton Food Schmooze® pledge drive show. Get your copy of Brain Food and support Connecticut Public Radio at the same time. •

Brain Food by Lisa Mosconi, PhDRecipe excerpted from Brain Food: The Surprising Science of Eating for Cognitive Power by Lisa Mosconi, PhD, INHC, published by Avery, an imprint of Penguin Random House LLC © 2018 by Lisa Mosconi.

ingredients for Buddha bowl
Rainbow Buddha Bowl with Tahini Dressing
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Print Recipe
  • Courselunch, Main Dish
  • CuisineAmerican
Servings
4 people
Servings
4 people
ingredients for Buddha bowl
Rainbow Buddha Bowl with Tahini Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • Courselunch, Main Dish
  • CuisineAmerican
Servings
4 people
Servings
4 people
Ingredients
For the bowl
  • 1/2 cup finely chopped baby kale (3 large leaves)
  • 1/2 cup peeled and chopped carrots
  • 1/2 cup peeled and chopped red beets
  • 1/2 cup chopped broccoli
  • 1/4 cup slivered almonds
  • 1/2 cup cubed firm tofu
  • 1 cup cooked wild rice
  • 1/2 cup cooked quinoa
For the dressing
  • 2 small garlic cloves
  • One 2-inch piece fresh ginger peeled
  • 2 tablespoons tamari or nama shoyu sauce
  • Juice of 1/2 lemon
  • 2 tablespoons organic tahini
  • 1 tablespoon extra-virgin coconut olive oil
Servings: people
Instructions
  1. FOR THE BOWL: Place the kale, carrots, beets, and broccoli into a steamer or large pot with one-quarter cup of water. Steam over medium heat until the vegetables reach desired texture, 2 to 4 minutes.
  2. In a skillet over medium heat, toast the almonds for 1 minute, stirring constantly.
  3. Combine the steamed vegetables, toasted almonds, and the rice and quinoa with tofu in a serving bowl.
  4. FOR THE DRESSING: Place all the ingredients in a food processor or high-speed blender and blend until creamy.
  5. TO PREPARE THE BOWL: Add the dressing to the bowl, mix together, serve, and enjoy.
Recipe Notes

For a touch of sweetness in the dressing, add a tablespoon of maple syrup before blending in the food processor. Taste. Add a second tablespoonful, if you think it needs it.

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