Broccoli Buddha Bowl
SERVINGS:
3-4 persons
TOTAL TIME:
20 mins
INGREDIENTS:
2 cups Kale
1 cup broccoli florets
1 cup cooked garbanzo beans
1 cup cubed tofu
1/2 cup toasted peanuts
1 tbsp dried cranberries or raisins
1 chopped apple (sweet and tart apple like Fuji works well)
1/2 cup cooked quinoa /broken wheat /brown rice
1/2 cup cooked and cubed sweet potato, beets – optional
Peanut Soy sauce dressing
DIRECTIONS:
Shallow fry tofu.
Tear apart kale leaves from the hard middle stem and rub in a tsp of olive oil and lightly steam it for a minute.
Steam broccoli florets for a minute.
If Peanuts are raw, they may be toasted for 1.5 mins in the microwave
Let it cool and Mix all ingredients well.
Toss in a generous amount of peanut dressing when ready to serve.
CREDITS/NOTES:
This is my friend Lakshmi Sridhar’s wonderful salad combination