Nourishing Buddha Bowl with Lemon Tahini Dressing

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

1 cup dry quinoa

2 cups water + 1 vegetable bouillon cube

4 cups broccoli florets (about 2 large broccoli crowns)

1 bunch lacinato (dinosaur) kale, stems removed and large pieces torn in half

1 to 2 Tbsp olive oil

1 tsp garlic powder

salt & black pepper to taste

1 can chickpeas, drained and rinsed

1 ½ cups chopped red cabbage

1 avocado, sliced

subheading: For the dressing:

½ cup tahini

Juice of 1 medium lemon

3 tsp lemon zest

1 Tbsp olive oil

½ tsp garlic powder

¼ tsp salt

a dash of maple syrup to taste

¼ to ½ cup water *see note*

Directions at wholelivinglauren.com

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