Garden Veggie Buddha Bowl with Lentils & Tahini Sauce – Lentils.org
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!
Keywords
- bowls
- main dish
- salad
- asian
- black (beluga)
- whole green
- dairy-free
- gluten-free
- vegan
- vegetarian
- home cook
- english
- 30 min. meals
- no - cook
- rice
- summer
- video
Ingredients
- 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
- 2 cups (500 mL) cooked brown rice
- 1 cup (250 mL) cooked black (Beluga) or green lentils
- 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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