Salads
Buddha Bowl (for Steamer)
Makes 4 to 5 servings
Buddha Bowl (for Steamer)
Makes 4 to 5 servings
There are many steps to these healthy Buddha Bowls, but all parts can be prepped in advance so they can be quickly assembled for a lunch on the go or a weeknight dinner.
Ingredients
- 2 cups quinoa
- ¾ cup water
- 1 medium to large beet, peeled and cut into wedges
- ½ large sweet potato, peeled and cubed
- 1 large carrot, cut into rounds
- 4 lacinato kale leaves
- 1 cup shelled edamame
- ½ block firm tofu, cut into 4 to 5 slices
- 1 medium radish, thinly sliced
- ⅓ to ½ cup microgreens
Tahini-Turmeric Dressing
Makes 1 ⅔ cups
- ½ cup tahini
- 3 tablespoons fresh lemon juice
- 1 garlic clove, finely chopped
- 1 1-inch piece fresh ginger, peeled and finely chopped
- 1 small shallot, finely chopped
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- Cold water, for thinning dressing
Preparation
- Put the quinoa and water directly into the steaming pot. Secure lid. Select Grains and set the time to 25 minutes. Press Start/Stop. Allow to rest for 5 minutes in the steaming pot, covered, then transfer to another bowl and reserve.
- Insert the tray. Place the beet, sweet potato, and carrot onto the tray. Select Vegetables and set the time for 10 minutes. Press Start/Stop. Remove and reserve.
- Place the kale, edamame, and tofu onto the tray. Select Vegetables and set the time for 8 minutes. Press Start/Stop. Once steamed, remove the kale and roughly chop.
- While the vegetables are steaming, prepare the dressing. Put the tahini, lemon juice, garlic, ginger, shallot, turmeric, cayenne, and salt into a small bowl. Whisk well to combine. Stirring slowly, drizzle in the olive oil, whisking
whiskuntil homogenous. If the dressing seems too thick, whisk in water until a desired consistency has been achieved. Reserve. - While the last batch of vegetables is steaming, begin to assemble the Buddha Bowls. Divide the cooked quinoa among 4 to 5 individual bowls. Top with the steamed veggies and tofu, the radish and microgreens, then drizzle about 2 tablespoons of dressing over each bowl.
- Serve immediately.
