Garden veggie buddha bowl with lentils and tahini sauce
It is tasty hot and also cold!
Ingredients
Tahini Dressing
- 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
Bowl Base
- 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
Instructions
- 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.
Recipe Video
Video Transcript
0:03 3 tablespoons rice vinegar. 3 tablespoons tahini. 3 tablespoons canola oil.
0:05 3 tablespoons boiling water. Salt and pepper. 1 minced garlic clove. 1 tablespoon.
0:09 Add tahini, oil and water into a bowl.
0:11 Add garlic and boiling water.
0:15 Add salt and pepper. Keep the bowl aside.
0:19 1 cup of cooked black or green lentils. 2 cups of cooked brown rice.
0:21 3 tablespoons chopped dill.
0:25 Add lentils and rice into a bowl. Add dill. Stir.
0:34 Add salt and pepper. Stir.
0:37 1 cup enoki mushrooms.
0:39 1 cup sliced red pepper. Chop in dices.
0:43 2 cups of thinly sliced baby spinach.
0:46 1 cup grated carrots.
0:49 ½ cup of pumpkin seeds.
0:50 Take a tablespoon of lentils mix, add some spinach, cheese, mushrooms, red pepper and pumpkin seeds on a dish.
1:01 Pour tahini sauce.
1:03 Serve. Enjoy
Notes
Bowls containing an assortment of toppings atop whole grains are extremely popular these days.
This recipe has been adapted from www.lentils.ca
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 340 | |||
| Fat 17 g | 26.2 % | ||
| Saturated + Trans 2 g | 10 % | ||
| Cholesterol 0 mg | |||
| Sodium 220 mg | 9.2 % | ||
| Carbohydrate 35 g | 11.7 % | ||
| Fibre 9 g | 36 % | ||
| Sugars 0 g | |||
| Protein 13 g | |||
