Rainbow Buddha Bowl

 

This recipe is very filling. The dressing is the star of the dish and is a re-adaptation of an incredible sauce I ate at Life Alive, an “urban oasis and organic café” located in Cambridge, Massachusetts. My husband used to work at the Massachusetts Institute of Technology (MIT) and whenever I spent a weekend there, we’d go to Life Alive and enjoy their signature dish, The Goddess, which inspired this Rainbow Buddha Bowl recipe.

Vegetarian Buddha bowl with quinoa and chickpea. Vegetarian and vegan food concept.jpg

Prep time: 5 minutes; Total time: 20 minutes; Difficulty: low

Recipe type: Entree
Cuisine: Vegan; can be gluten free
Serves: 4

Ingredients

For the bowl:

  • 1 cup cooked Wild Rice (omit for gluten-free)

  • 1 cup cooked Quinoa

  • 1 cup Baby Kale, finely chopped

  • 1 cup Carrots, peeled and chopped

  • 1 cup Red Beets, peeled and chopped

  • 1 cup Broccoli, chopped

  • 1 cup Firm Tofu, chopped into small cubed pieces

  • 1/4 cup Almonds, slivered

For the dressing:

  • 2 small Garlic Cloves, chopped

  • 2 inches fresh Ginger root, peeled and minced

  • 2 tablespoons Tamari Sauce or Nama Shoyu Sauce

  • Juice of half a Lemon

  • 2 tablespoons Organic Tahini

  • 1 tablespoon Coconut Oil

  • 2 tablespoons Water

Preparation

For the bowl:

  • Combine kale, carrots, beets, and broccoli and steam over medium heat until desired texture (about 2-4 minutes)

  • Over medium heat, toast almonds on a skillet (1 minute)

  • Combine all ingredients with tofu in a serving bowl

For the dressing:

  • Combine all ingredients in a food processor or high speed blender and blend until a creamy consistency is formed

  • Pour sauce over vegetable and grains bowl, mix together, serve, and enjoy!

 
EntreesKevin Slavin