Rainbow Buddha Bowl
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
Bowl
  • 1 cup uncooked white quinoa
  • 2 cups filtered water
  • ⅓ cup cooked, chopped kale
  • 2 radishes, sliced
  • 1 carrot, peeled into ribbons
  • ½ cup chopped purple cauliflower
  • 1 asparagus spear, chopped
  • ½ avocado, sliced
  • ½ yellow bell pepper, sliced
Dressing
  • ⅓ cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp maple syrup
Instructions
  1. Add the quinoa to 2 cups of boiling water in a pot and turn to low heat and cover.
  2. Cook for 20 minutes, then uncover, stir and cool. Transfer to a large bowl.
  3. Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a blender or food processor and blend well.
  4. Top the quinoa with the vegetables and drizzle tahini dressing on top.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/rainbow-buddha-bowl/