Tropical Lentil Lunch Bowls with Mango & Coconut-Lime Dressing

Ingredients

Bowl:

2 cups (500 mL) cooked or canned green lentils, drained and rinsed

¼ cup (60 mL) cilantro, coarsely chopped

1 cup (250 mL) bean sprouts, rinsed

1 red bell pepper, cut into matchsticks

1 carrot, shredded

1 large mango, cut into matchsticks

½ cup (125 mL) cashews

Coconut-Lime Dressing:

½ cup (125 mL) full-fat coconut milk

2 Tbsp (30 mL) white wine vinegar

1 Tbsp (15 mL) lime zest

4 tsp (20 mL)brown sugar

half lime, juiced

2 Tbsp (30 mL) toasted coconut