Summer Watermelon Buddha Bowl
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Cooking tools:
- Cherry pitter
- Citrus press
- Microplane
- Saucepan
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 3 tbsp Tahini
- 1/3 cup Orange Juice (freshly squeezed)
- 1/4 cup Rice Vinegar
- 1 tsp Soy Sauce
- 1 tsp Ginger (freshly grated)
- 1/2 tsp Salt
- 2 cups Watermelon (seedless, cubed)
- 4 mini Cucumbers (thinly sliced)
- 1 cup Sweet Cherries (pitted and halved)
- 2 Avocado (sliced)
- 2 cups Black Rice (cooked)
- 1 cup Almonds (toasted)
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