Buddha Bowl | Serves 2

Buddha Bowls are one of my all time favorites. It’s a detox meal at its best with tons of high fiber and nutrient dense plant based ingredients. I love mine topped with a special tahini dressing (recipe below of course). All in all, it’s one of my perfect meals.

INGREDIENTS
GRAIN
1/2 cup red quinoa, cooked in 3/4 cup water
GREEN
2 cups lacinato kale, finely shredded
COOKED VEGETABLE
1 medium sweet potato, with skin, small dice
1 tablespoon extra virgin olive oil
RAW VEGETABLE
1 small red beet, shredded
LEGUME
1 cup chick peas, drained + rinsed
SEEDS
1/2 cup unsalted sunflower seeds
2 tablespoons flax meal
FERMENT
1/2 cup kimchi or sauerkraut
DRESSING
1 cup tahini
2 tablespoon soy sauce
2 tablespoon lemon juice
1 teaspoon sumac
1 cup water

METHOD
1. Pre-heat oven to 350˚. Cut sweet potato, skin on, into a small dice. Place on parchment covered baking sheet and toss with 1 tablespoon extra virgin olive oil. Bake in pre-heated oven for 30 minutes.
2. Place quinoa with 3/4 cup water into a small pot. Bring to boil on medium/high then simmer, covered, until water is absorbed and grain fluffy (about 8-10 minutes).
3. Prep all other ingredients including kale and beet; drain and rinse chick peas. To make dressing, measure all ingredients into a jar or container with cover and shake to mix.
4. To build Buddha Bowls, start with two large soup bowls. Divide all ingredients in half and layers into bowls with quinoa on the bottom then all other