Spring & Summer Nourish Platter
By Nancy Eisman
Buddha aka Nourish Bowls, have been around for a good while, and I'm pretty sure they're here to stay. Typically, a customizable, one-bowl meal featuring a base of grains, topped with plant-based protein, various vegetables - raw or cooked, and topped with a very flavorful dressing, plus optional garnishes. Healthy, balanced, and visually appealing, it's a dish that works regardless of the time of year to showcase the best of the season.
So, let's enjoy the last of Spring and the beginning of Summer with something fresh and healthy that reflects the best of both seasons. To get this delicious, colorful party started, instead of an actual grain (but feel free to use what you have on hand), the base is a mixture of red quinoa (technically a pseudocereal/seed) and slightly nutty and earthy "riced" Romanesco. The quinoa is cooked according to package instructions, and the Romanesco is blanched to retain its color and crunch.
More colors and flavors come from the steamed golden beets, steamed Brussels sprouts, quick-pickled watermelon radishes, edamame, and crispy rainbow carrots that are placed artfully over the quinoa and Romanesco base. It's a must that this combination of seasonal ingredients is lightly drenched with a tangy, slightly tart, slightly sweet, and slightly spicy dressing. Tahini, hot honey, and pixie tangerine juice are the stars of this quickly whisked together mixture that is drizzled over the dazzling dish.
Classically made in a bowl for a single dinner, this recipe is made for a small gathering, so have one of your favorite serving platters standing by. Just one of countless ways to celebrate the seasons in transition, let this inspire you to create more culinary collaborations as the year moves along.
Spring & Summer Nourish Bowl or Platter
Ingredients:
1 package of red quinoa, cooked
2 cups Romanesco, "riced" and blanched
1 package of steamed golden beets, cubed
1 package of steamed Brussels sprouts, chopped
1 package cooked and shelled edamame
1 1/2 cups of watermelon radishes, diced
seasoned rice vinegar
1 1/2 cups baby rainbow carrots, chopped
Dressing
3/4 cup of tahini
2 Tbsp. extra virgin olive oil
1/3 cup of Pixie tangerine juice
2 Tbsp. seasoned rice vinegar
1 Tbsp. hot honey (jalapeno variety)
Pinch of salt
Pinch of pepper
Garnish
3/4 cup organic snax™ dry roasted & salted cashews, rough chopped
1/2 cup fresh cilantro, chopped
Instructions:
To "pickle" the watermelon radishes, cover them with seasoned rice vinegar and set aside for about 20 minutes.
To make the dressing, whisk all the ingredients together, season to taste with salt and pepper, and set aside. (Re-whisk upon use.) 
Place the Romanesco in a food processor and pulse until it is the consistency of rice. Put it into a bowl and cover with boiling water for about 3 minutes. Drain the hot water and rinse the Romanesco for at least a minute in ice-cold water. Drain and set aside.
Cut open the packages or steamed beets, Brussels sprouts, and edamame, cut a slit in each package, and place in the microwave on high for 90 seconds. Carefully remove each item from the package and process according to the ingredients' list.
To assemble, mix the quinoa and Romanesco on the serving platter. Arrange the beets, Brussels sprouts, carrots, watermelon radishes, and edamame on top of the quinoa/Romanesco base. Drizzle the dressing over everything. Sprinkle with the chopped cashews and cilantro and serve.
