Buddha Bowl

RECIPE BY: Chef Leslie Durso

MAKES 1 SERVING

This unique recipe taken from the pages of Eat Like a Girl may work for both hormone feasting and ketobiotic days, making it a break-fast meal that would work at any time. If you want a lower blood-sugar spike (which is good for ketobiotic days), use less agave and maple syrup and add a little extra olive oil. Tofu is a fabulous phytoestrogen, so feel free to add more on the days your body needs an extra dose of estrogen.

DRESSING

3 tablespoons extra-virgin olive oil
1⁄4 cup unseasoned rice wine vinegar
1 1⁄2 tablespoons white miso paste
1 1⁄2 tablespoons tamari
1⁄2 tablespoon agave or maple syrup
1⁄2 teaspoon grated fresh ginger
1 small garlic clove, minced and mashed to a paste
Kosher salt and freshly ground black pepper

BOWL

1⁄2 teaspoon olive oil
1⁄2 cup dry quinoa, rinsed
1 cup chopped Lacinato kale, center ribs removed
1 cup diced store-bought baked tofu
1⁄4 broccoli sprouts
1⁄4 cup shredded carrot
1⁄4 cup sliced sugar snap peas
1⁄4 cup shredded purple cabbage
1 tablespoon hemp seeds
1 watermelon radish, sliced (optional)

TO MAKE THE DRESSING

Whisk together the olive oil, rice vinegar, miso, tamari, agave syrup, ginger, and garlic in a small bowl. Taste and season with salt and pepper.

TO MAKE THE QUINOA

Bring 12 cup of water to a boil in a small pot over high heat. Add the quinoa, cover, and decrease the heat to medium-low. Let it simmer for 10 to 15 minutes, or until the quinoa has absorbed all the water. Remove from the heat and let sit for 5 minutes with the lid on. Fluff with a fork and set aside.

TO ASSEMBLE THE BOWL

Drizzle the kale with olive oil and massage with your hands until the kale is softened. In a bowl, arrange separate sections of quinoa, kale, baked tofu, broccoli sprouts, carrots, sugar snap peas, and purple cabbage. Drizzle with the dressing, garnish with radish, and enjoy.