Garden Veggie Buddha Bowl with Lentils & Tahini Dressing

	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
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