Garden Veggie Buddha Bowl with Lentils & Tahini Sauce

Prep Time: 10 Minutes

Servings: 6

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Ingredients

Directions

Nutrition

Ingredients

    Tahini Dressing

    3 Tbsp (45 mL) tahini (sesame paste)

    3 Tbsp (45 mL) rice vinegar

    1 tsp (5 mL) grated ginger

    1 garlic clove, minced

    3 Tbsp (45 mL) canola oil

    3 Tbsp (45 mL) boiling water

    salt & ground black pepper, to taste

    Bowl Base

    2 cups (500 mL) cooked brown rice

    1 cup (250 mL) cooked black (Beluga) or green lentils

    salt & ground black pepper, to taste

    3 Tbsp (45 mL) chopped dill

    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 or sliced mushrooms

    ½ cup (125 mL) pumpkin seeds


Directions

  1. WHISK tahini, vinegar, ginger, and garlic 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, and pumpkin seeds on top of lentil blend in bowls.
  4. DRIZZLE dressing on top of veggies and serve immediately.

Nutritional Information

  • Serving Size: 1 cup salad & 2 Tbsp (30 mL) dressing
  • Per serving:
  • Calories 340
  • Total Fat 17 g
  • Saturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 35 g
  • Dietary Fibre 9 g
  • Sugar 4 g
  • Protein 13 g
  • Sodium 220 mg
  • Potassium 608 mg
  • Folate 174 mcg