Buddha Bowl with Lemon-Basil Tahini Dressing

FOR THE BASE

Grains - I used quinoa and farro mixed with dill and chives. Other ideas: millet, wild rice, freekeh, bulgur)

Legumes - I used chickpeas that I soaked in water overnight and then cooked the next day with kombu. Other ideas: black beans, pinto beans, lentils, mung beans)

Vegetable - I roasted broccoli, zucchini, and red onion. Other ideas: steamed/roasted/sautéed cauliflower, carrot, brussel sprouts, kale

FOR THE LEMON-BASIl TAHINI SAUCE

1/4 cup tahini

3/4 cup - 1 cup basil

1 garlic clove 

1/4 cup - 1/2 cup water (depending on how thick/runny you want it)

1/2 t maple syrup

1 T olive oil 

1/4 cup or more of lemon juice

1/2 t of salt (plus more to taste)

pinch of pepper

pinch of red chili flakes

METHOD

Place all ingredients in blender or vitamix and add more lemon, water, or salt to your liking