Garden Veggie Buddha Bowl with Lentils & Tahini Dressing

Ingredients

 

Tahini Dressing

 

3 Tbsp

tahini (sesame paste)

45 mL

3 Tbsp

rice vinegar

45 mL

1 tsp

grated ginger

5 mL

garlic clove, minced

 

3 Tbsp

canola oil

45 mL

3 Tbsp

boiling water

45 mL

 

salt & ground black pepper, to taste

 

 

Bowl Base

 

2 cups

cooked brown rice

500 mL

1 cup

cooked or canned 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

mushrooms sliced

250 mL

1/2 cup

pumpkin seeds

125 mL

Instructions

 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.

 2. TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.

 3. DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.

 4. DRIZZLE dressing on top of veggies and serve immediately.

 

                                  Adapted from: http://www.cookspiration.com/recipe.aspx?perma=jhbUWFg7cWh&lang=en