Garden Veggie Buddha Bowl with Lentils & Tahini Sauce – Lentils.org

Garden Veggie Buddha Bowl with Lentils & Tahini Sauce

  By lentilsorg  , ,   

July 13, 2015

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One of our most classic recipes, this bowl brings all the freshest flavours of garden vegetables together with hearty brown rice and lentils for a nutritious power bowl to fuel you through your day!

  • Prep: 10 Minutes

  • 10 Minutes

    10 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 cup salad & 2 Tbsp (30 mL) dressing
Calories340
Sodium220 mg
Potassium608 mg
Protein13 g
Cholesterol0 mg
Sugar4 g
Total Fat17 g
Saturated Fat2 g
Total Carbohydrates35 g
Dietary Fiber9 g