Rainbow Buddha Bowl

lisamosconi.com

Becki

subheading: 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

¼ cup Almonds, slivered

subheading: 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

Directions at lisamosconi.com

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