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Garden Veggie Buddha Bowl with Lentils & Tahini Dressing

6 Servings

Preparation Time: 10 min

Ingredients

  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 black (Beluga) or 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 enoki or other mushrooms sliced 250 mL
1/2 cup pumpkin seeds 125 mL

Instructions

Step 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.

Step 2
TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.

Step 3
DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.

Step 4
DRIZZLE dressing on top of veggies and serve immediately.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Serving Size: 1 cup (250 mL) salad & 2 Tbsp (30 mL) dressing
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 340
Fat / Lipides 17 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 220 mg
Carbohydrates / Glucides 35 g
Fiber / Fibres 9 g
Sugars / Sucres 4 g
Protein Protéines 13 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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