Tangy Buddha Bowl with Garlicky Tahini Dressing

Ingredients (2 servings)

• 150 g quinoa
• 1 red onion
• 120 g red radish
• 1 red paprika
• 1 broccoli
• 50 g field salad
• 2 eggs (or alternative source of protein e.g. beans)

DRESSING

• 1 garlic clove
• 1 tbsp coconut sugar
• 2 tbsp apple cider vinegar
• 4 tbsp tahini
• 4 tbsp water
• 1 tbsp flaxseed oil

Instructions

1. Cook quinoa according to package instructions.
2. Slice red onion and red radish.
3. Cut paprika into stripes.
4. Separate the broccoli florets from the stalk.
5. Steam with boiled water in a saucepan, using a metal colander for about 5 minutes.
6. Mince garlic clove.
7. Combine with remaining dressing ingredients and mix well.
8. Add water to desired consistency.
9. Poach or boil eggs to desired hardness.
10. Assemble everything into bowls and serve with tahini dressing.

Italian Buddha Bowl
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