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Recipe by:Aarika Chilson
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Beet Buddha Bowl with Tahini Lemon Dressing
Prep:10minsTotal:10minsServes:1
Ingredients
for the salad
- 1red beetraw, peeled, and diced
- 1/2cupsprouts(alfalfa, onion and garlic sprouts)
- 1cupchickpeas
- 1/2cucumbersliced
- 2smallradishessliced
- 1/2cupbell pepperschopped
- 1cuppower greens(spinach, chard, or kale)
for the dressing
- 1/4cuptahini
- 1Tbsplemon juice
- 1/4cupolive oil
- 1/2cupwater
- 1TbspBragg Natural Liquid Aminos(or soy sauce: optional)
- 1clovegarlicminced
- 1tspfresh gingergrated (optional)
| Directions |
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- Rinse all veggies and chop according to size preference.
- Arrange greens and/or grains on bottom or center.
- Top with your favorite veggies, legumes, tofu, and toppings.
- For dressing, blend all ingredients in a food processor or high-speed blender.
- Dressing will keep for several days in refrigerator. If oil hardens in refrigerator, let dressing sit at room temperature until oil becomes liquid. Enjoy!
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Ingredients
for the salad
for the dressing
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Directions
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Notes
Optional Ingredients:
1/2 cup quinoa, brown rice, or lentils; tofu (steamed, baked, or raw); a variety of veggies (squash, sweet potato, carrots, peas, broccoli, zucchini, or jicama); and nuts or seeds as toppings
