Rainbow Buddha Bowl — Lisa Mosconi, PhD
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,...
Ingredients
- 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
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