Sweet ’16 Challenge – Week Six Recipe Idea!

GARDEN VEGGIE BUDDHA BOWL WITH LENTILS & TAHINI DRESSING

6 Servings

Preparation Time: 10 min

INGREDIENTS

Tahini Dressing
3 Tbsp tahini (sesame paste) 45 mL
3 Tbsp rice vinegar 45 mL
1 tsp grated ginger 5 mL
1 garlic clove, minced
canola oil
3 Tbsp boiling water 45 mL
3 Tbsp salt & ground black pepper, to taste 45 mL
Bowl Base
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

 

INSTRUCTIONS

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.

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