Buddha Bowl

Prep: Rinse and dry the produce. Remove stems from the kale and slice into ½ inch ribbons. Peel and mince the ginger. Rinse and drain the black beans and set aside.

Pour quinoa and 3 cups water into a small pot. Bring to a boil, then reduce heat. Cover and simmer until quinoa grains are tender, about 10-15 minutes.

Meanwhile, sauté the cabbage with 2 tablespoons water in a large sauté pan over medium heat. Stir occasionally and cook until cabbage is softened and bright purple, about 5 minutes.

Add the chopped kale to the pan, cover and reduce heat to low. Allow kale to cook until slightly wilted and bright green, about 5 minutes.

While vegetables are steaming and quinoa is cooking, make the dressing. In a small bowl, whisk together the tahini, minced ginger, rice wine vinegar and remaining 4 tablespoons of water until you have a smooth and creamy consistency.

To serve, assemble each bowl with quinoa, cabbage, kale, black beans and sauerkraut. Top with ginger-tahini dressing and sesame seeds. Enjoy!