Alstede Farms Fall Buddha Bowl

I think that the leftovers from the vegetables in these shares will make the perfect Buddha bowls and we can all design our own. If we are following the plan of eating all the colors, this will be the perfect meal for lunch dinner.

Find a bowl or container:
The starch choice is yours, quinoa or brown rice prepared according to the package directions.
Measure 1/2 -3/4 cup and line the bottom of the bowl or container

Top with:
A sliced roasted beet or sliced raw radishes
½ cup of steamed green beans
Add some steamed broccoli and cauliflower
A spoonful of winter squash
Slice in some radishes
Add a little sautéed kale, collards, spinach or broccoli leaves, and beet or radish greens
Some plant-based protein such as lentils that have been simmered with onion, garlic, shallot, chopped celery and carrot, or a little hummus (purchased or homemade), or chickpeas, drained and rinsed, or hard cooked eggs for the vegetarian, not vegan.
Sprinkle with roasted squash seeds for some texture
Top with a little chopped parsley

Drizzle some dressing:
whisk together ¼ cup Tahini, 3
tbsp honey
Drizzle in ¼ cup sesame, olive or grapeseed oil
Add 3-4 tbsp lemon juice
Add 1 tbsp water at a time to thin the dressing as
needed
A little salt to taste