Buddha Bowl with Tahini Dressing

Enjoy this recipe for its nutrition, colour, texture & taste. The "Buddha" refers to the sublime feeling you have after eating this bowl full of colourful veggies, protein-rich quinoa and creamy dressing.
Cooking time/temp: 
1 hour

1 cup short grain brown rice, rinsed
2 cups water or vegetable stock
Sea salt
4 tbsp extra-virgin olive oil
Freshly ground pepper
2 cups peeled, cubed butternut or kabocha squash
1 medium yellow onion, thinly sliced
6 cups kale, washed, ribs discarded & leaves chopped
1/4 cup tahini
Juice of 1 lemon
1 tsp grated ginger
1.5 tsp honey
3/4 cup hot water
1/2 cup toasted walnuts or pumpkin seeds
1 avocado, peeled & cubed

  1. Preheat over to 375 degrees
  2. Boil the rice, water & 1/2 tsp salt.  Cover put, reduce heat & simmer for 40 minutes.  Once done, remove from heat & fluff with a fork.
  3. Mix the squash with 2 tbsp oil and add salt & pepper to taste.  Spread the squash on a baking sheet & roast for 25 minutes, or until browned and fork tender.
  4. Brown onions in 2 tbsp oil in a large sautee pan.  Reduce heat to low and let onions caramelize for 15 minutes, until they are soft & brown.
  5. Add the kale and a pinch of salt.  Let the kale turn bright green and wilt a little.  If kale sticks to pan, add a little water and steam the kale.
  6. For the sauce, mix the tahini, lemon, ginger, honey and 1/2 tsp salt.  Add water until you reach a smooth & pourable consistency.
  7. Serve in individual bowls with 1/2 cup brown rice, topped with caramelized onions, kale, squash, avocado and toasted nuts.  Drizzle with tahini sauce & enjoy!


From The Immune System Recovery Plan, Susan Blum, MD, MPH