DIRECTIONS FOR TAHINI SAUCE:

Combine garlic and lemon juice in a blender and blend until it forms a pulp.

Set garlic/lemon mixture in a fine mesh strainer over a large bowl. Let sit for 15 minutes, applying pressure to the mixture every 5 minutes with a flat surface - this will remove all the lemony/garlic flavor from the mixture. Discard the solids.

Add tahini paste to lemon/garlic juice and whisk to form a thick mixture.

Add 2 tablespoons of water to the mixture while whisking briskly. Then whisk in 2 more tablespoons and continue until the sauce forms a silky smooth consistency.

DIRECTIONS FOR BUDDHA BOWL:

Preheat the oven to 450°F

Cook 1 cup of your favorite whole grain (I’ll use brown rice or farro)

Put the broccoli and the grape tomatoes in a large plastic bag with 2 tablespoons of olive oil, a pinch of salt and pepper and shake well

Spread the broccoli and tomatoes on a rimmed baking sheet and roast for 15-20 minutes until the tomatoes are soft and the broccoli is browned around the edges

Place the halved romaine lettuce on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 5 minutes until lightly browned. Cut into smaller pieces once roasted

Add the whole grain to a bowl and top with the roasted vegetables and fresh cilantro

Top with the tahini sauce and serve