Rainbow Buddha Bowl — Lisa Mosconi, PhD

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
• 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