BUDDHA BOWL WITH SHIITAKE MUSHROOMS AND CILANTRO TAHINI DRESSING

INGREDIENTS

½ cup Short Grained Rice
½ cup Quinoa
1½ cups Water
Pinch of Salt

Shiitake Mushrooms:

1 cup sliced Shiitake Mushrooms
2 tablespoons Tamari
1 tablespoon Mirin
2 teaspoons Maple Syrup
1 teaspoon Sesame Oil
2 oz Extra Firm Tofu, sliced
Salt/Pepper
½ an Avocado
½ cup Fresh Bean Sprouts
¼ cup thinly sliced Baby Radish
2 tablespoons sliced Green Onion
Black Sesame Seeds, to garnish

Cilantro Tahini Sauce:

⅓ cup chopped Cilantro
1½ tablespoons Tahini
1 teaspoon Lime Juice
3 tablespoons Water
1 teaspoon Agave Nectar
Salt/Pepper, to taste

INSTRUCTIONS

1. Prepare Rice and Quinoa by combining both grains in a small non stick pot. Add water to grains, bring to a boil, reduce to a simmer and cover with a lid. Cook on very low heat for 20 minutes. Once cooked, keep warm.

2. Prepare Shiitake Mushrooms by combining Mushrooms, Tamari, Mirin, Maple Syrup and Sesame Oil in a pan. Cook on low heat, until mushrooms have absorbed the seasonings and softened, about 5 minutes. Set aside and keep warm.

3. To prepare Tofu, season Tofu slices with salt and pepper on both sides. In a clean, dry and non stick frying pan, sear Tofu slices on medium heat until lightly browned. Flip, and allow to brown on the other side as well.

4. Prepare Cilantro Tahini Dressing by blending all ingredients together and then seasoning according to taste.

5. Place warm cooked grains in the bottom of a bowl, top with warm Shiitake Mushrooms, Tofu, Avocado, Bean Sprouts and Baby Radish. Garnish with sliced Green Onion, Black Sesame Seeds and drizzle with a hefty amount of Cilantro Tahini Dressing. Enjoy!