Thai Peanut Lentil Bowls | Plant-Based Recipes

Ingredients

• 6 oz shredded red cabbage
• 1 carrot, peeled and grated
• 0.25 oz cilantro, leaves and tender stems roughly chopped
• 6 tbsp Thai peanut sauce (divided)
• 1 tbsp toasted sesame oil (divided)
• 1/4 cup seasoned rice vinegar (divided)
• 1 tbsp tuxedo sesame seeds
• 1 avocado, halved and deseeded
• 6 oz beluga lentils
• 1/4 cup peanuts, crushed in bag
• Salt (from your kitchen)