Tuna Buddha Bowl

Dressing:

• 1/3 cup tahini 
• 3 TB fresh lemon juice
• 3 TB maple syrup or honey 
• 1 TB olive oil or neutral oil 
• 1 TB soy sauce or tamari (if GF)
• 1 tsp of fresh grated ginger 
• 1 clove or garlic finely chopped
• Salt and pepper to taste

Bowl Toppings:

• 2 cups of cooked brown rice, farro or quinoa 
• 1 package of pre roasted beets, chopped 
• 8 – 10 kale leaves finely chopped 
• 1 can of chickpeas, cannellini or black beans 
• 1 jar of Tonnino Ventresca Tuna, drained 
• ¼ cup of fresh chopped herbs (any combination of parsley, basil or dill) 
• 4 hard boiled eggs 
• 1 lemon juiced 
• 3 TB of olive oil 
• Salt and pepper

For Dressing

• Mix all ingredients, season with salt and pepper in a blender or use a hand blender and set aside in the refrigerator. If mixed by hand the dressing will be more textured. If dressing is too thick slowly add in a tiny bit of water one tsp at a time to thin to desired consistency  

For Bowl 

• Place chopped kale into a bowl and add ½ lemon juice, 2 TB olive oil and ½ tsp of salt and pepper. Massage kale leaves with lemon juice and olive oil mixture until leaves have softened (about 2 minutes) 
• Place tuna in a bowl with 2 TB of fresh chopped herbs, remaining lemon juice and 1 TB of olive oil and mix together 
• Divide cooked rice evenly in the bottom of 4 bowls 
• Divide remaining ingredients in all four bowls including kale and top with tuna mixture 
• Drizzle with dressing and enjoy! 

This recipe is so flexible. Feel free to use your favorite combination of seasonal vegetables. The dressing goes with everything!

Dressing can be made ahead of time or stored for a week in the refrigerator or future use

Spicy, Bright and Addictive

Using prepacked items liked pre roasted beets or pre cooked beans helps cut the cooking time down and makes this a great week night meal or easy lunch!

For a fun twist try using pre roasted chickpeas for extra crunch!