Buddha Bowl with Date & Citrus Dressing | Dattelmann

Ingredients

• 1/2 cup black quinoa
• 3/4 cup filtered water (to cook the quinoa and tofu)
• 2 cups cauliflower florets
• 16 baby potatoes, cut in half
• 100 grams extra firm tofu
• 1 + 1/2 tsp unrefined extra virgin coconut oil
• Pink Himalayan salt and black pepper to taste
• 1/2 small, ripe avocado
• Pepitas (or pumpkin seeds)
• Optional: 2 kumquats
• For the dressing:
• 1/4 cup freshly squeezed orange juice
• 3 Tbsp freshly squeezed lemon juice
• 1/2 tsp orange zest
• 8 Sukari soft cooking dates
• 1/4 cup + 2 Tbsp extra virgin olive oil
• 1/2 tsp fresh grated ginger
• 1/2 tsp mustard à l’ancienne (whole grain mustard)