Garden Veggie Buddha Bowl with Lentils & Tahini Sauce

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
• 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