Garden veggie buddha bowl with lentils and tahini sauce

Ingredients

Tahini Dressing

• 3 tbsp (45 mL) tahini (sesame paste)
• 3 tbsp (45 mL) rice vinegar
• 3 tbsp (45 mL) canola oil
• 1 tsp (5 mL) grated ginger
• 1 garlic clove, minced
• 3 tbsp (45 mL) boiling water
• Salt and pepper

Bowl Base

• 2 cups (500 mL) cooked brown rice
• 1 cup (250 mL) cooked black (Beluga) or green lentils
• 3 tbsp (45 mL) chopped dill
• Salt and pepper
• 2 cups (500 mL) thinly sliced baby spinach
• 1 cup (250 mL) thinly sliced red peppers
• 1 cup (250 mL) grated carrots
• 1 cup (250 mL) enoki (long thin white mushrooms) or sliced mushrooms
• ½ cup (125 mL) pumpkin seeds

Instructions

1. Tahini Dressing:
   1. Whisk together tahini, vinegar, oil, ginger, and garlic until smooth.
   2. Add boiling water to thin out. Season with salt and pepper to taste.
   3. Set aside.
2. Bowl base:
   1. Toss hot rice and lentils with dill in a bowl.
   2. Season with salt and pepper to taste.
3. Divide equally among serving bowls.
4. Divide spinach, red peppers, carrots, mushrooms, and pumpkin seeds on top of lentil blend in bowls.
5. Drizzle dressing on top of veggies and serve immediately.

Notes

Bowls containing an assortment of toppings atop whole grains are extremely popular these days.

This recipe has been adapted from www.lentils.ca