Anti-inflamatory

Buddha bowl ingredients· organic mixed leafy greens, spinach, kale (mix & match)

beets-(preparation options) see notes below sweet potato-(preparation options) see notes below

· quinoa or brown rice – protein, fiber, high in magnesium, folate and iron

· garbanzo beans/chickpeas(organic canned) – protein and fiber 

· sprouts – high in micronutrients - anti-inflammatory compounds and aids in digestion

· walnuts – omega-3 fats, antioxidants and compounds may help protect against heart disease, brain decline and cancer. 

 Top with Lemon tahini dressing – recipe follows below

Swap ingredients and amounts to your liking.

**Notes: Sweet potatoes and are best if pressured cooked or steamed.

Beets - freshly cooked, sliced is best, but canned may be used)

Lemon Tahini Dressing

Ingredients

• ½ cup tahini
• ⅓ cup lemon juice
• ½ cup water
• 2 garlic cloves minced
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt

Instructions

Add all of the ingredients to a blender and puree until smooth.

Notes:

Servings: each serving of the dressing is 1 ounce, which equals 2 tablespoons dressing. This recipe makes 11 servings. Extra dressing can be stored in a sealed container in the refrigerator for up to 10 days

Create your Buddha Bowl

Make-ahead steps

Cook quinoa or brown rice and cool.

Cook sweet potatoes and beets

Drain chickpeas, rinse and saute’ lightly in 1 tsp of coconut or avocado oil 

Wash and chop leafy greens

Slice or chop avocado 

Peel and separate clementines & pomegranates

Place leafy greens, cooked quinoa or brown rice, cooked sweet potatoes, chickpeas, etc in a wide bowl in sections. Lastly, top with walnuts and drizzle with dressing. Serve & enjoy!