Faith Middleton's Food Schmooze

Rainbow Buddha Bowl with Tahini Dressing

Courselunch, Main Dish
CuisineAmerican

Servings

4people

Servings

4people

Ingredients

For the bowl

1/2cup finely chopped baby kale(3 large leaves)
1/2cup peeled and chopped carrots
1/2cup peeled and chopped red beets
1/2cup chopped broccoli
1/4cup slivered almonds
1/2cup cubed firm tofu
1cup cooked wild rice
1/2cup cooked quinoa

For the dressing

2small garlic cloves
One 2-inch piece fresh gingerpeeled
2tablespoons tamari or nama shoyu sauce
Juice of 1/2 lemon
2tablespoons organic tahini
1tablespoon extra-virgin coconut olive oil

Instructions

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.
In a skillet over medium heat, toast the almonds for 1 minute, stirring constantly.
Combine the steamed vegetables, toasted almonds, and the rice and quinoa with tofu in a serving bowl.
FOR THE DRESSING: Place all the ingredients in a food processor or high-speed blender and blend until creamy.
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.