Garden veggie buddha bowl with lentils and tahini sauce
It is tasty hot and also cold!
- 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
- 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
- Tahini Dressing:
- Whisk together tahini, vinegar, oil, ginger, and garlic until smooth.
- Add boiling water to thin out. Season with salt and pepper to taste.
- Set aside.
- Bowl base:
- Toss hot rice and lentils with dill in a bowl.
- Season with salt and pepper to taste.
- Divide equally among serving bowls.
- Divide spinach, red peppers, carrots, mushrooms, and pumpkin seeds on top of lentil blend in bowls.
- Drizzle dressing on top of veggies and serve immediately.
Bowls containing an assortment of toppings atop whole grains are extremely popular these days.
This recipe has been adapted from www.lentils.ca
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