High Vibe Bowl


Inspiration: A bowl so pretty you almost don't want to eat it. Almost.   

Cook to: The Less I Know The Better, Tame Impala

For: 1 


3 T raw tahini

3 T coconut aminos

1/4 cup fresh lemon juice

1 cup quinoa, rice, or cauliflower rice 

1 cup kale, chopped

1/2 avocado, sliced

1/2 cup pink radishes, thinly sliced 

1 green onion, sliced

1 tomato, sliced

1 cup sprouts, chopped 

1/4 red onion, thinly sliced

1/4 cup apple cider vinegar (optional to pickle onions)

1 small beet, juiced (optional to dye bowl pink)


Blend, or whisk first three ingredients to make dressing. Add filtered water if needed.

Cook quinoa or rice according to instructions. I used cauliflower rice which I dyed pink with fresh beet juice. To do this, pulse cauliflower in a blender or food processor. Transfer to mixing bowl and slowly mix in beet juice, until you have achieved your perfect shade of pink. 

You can leave onions raw, or gently pickle them, To pickle onions, slice thinly, cover with apple cider vinegar, and place in fridge overnight. I added a touch of beet juice to keep the pretty pink theme going. 

You can gently toss all ingredients in a bowl, with dressing, or layer ingredients atop rice like I did. Either way, enjoy!  





Julia Marcuzzi