Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
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
- Add the quinoa to 2 cups of boiling water in a pot and turn to low heat and cover.
- Cook for 20 minutes, then uncover, stir and cool. Transfer to a large bowl.
- Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a blender or food processor and blend well.
- 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/
3.4.3174