GARDEN VEGGIE BUDDHA BOWL WITH LENTILS & TAHINI DRESSING
Preparation Time: 10 min
|3 Tbsp||tahini (sesame paste)||45 mL|
|3 Tbsp||rice vinegar||45 mL|
|1 tsp||grated ginger||5 mL|
|1||garlic clove, minced|
|3 Tbsp||boiling water||45 mL|
|3 Tbsp||salt & ground black pepper, to taste||45 mL|
|2 cups||cooked brown rice||500 mL|
|1 cup||cooked black (Beluga) or green lentils||250 mL|
|salt & ground black pepper, to taste|
|3 Tbsp||chopped dill||45 mL|
|2 cups||thinly sliced baby spinach||500 mL|
|1 cup||thinly sliced red peppers||250 mL|
|1 cup||grated carrots||250 mL|
|1 cup||enoki or other mushrooms sliced||250 mL|
|1/2 cup||pumpkin seeds||125 mL|
Step 1 WHISK tahini, vinegar, ginger, garlic and canola oil together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
Step 2 TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
Step 3 DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.
Step 4 DRIZZLE dressing on top of veggies and serve immediately.