Rainbow Buddha Bowl with Tahini Dressing
For the dressing
  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.