Garden Veggie Buddha Bowl | IMPACT Magazine

Ingredients

• 3 Tbsp. tahini (sesame paste)
• 3 Tbsp. rice vinegar (or lemon juice)
• 1 tsp. grated ginger
• 1 garlic clove, minced
• 3 Tbsp. avocado oil
• 3 Tbsp. boiling water
• salt and ground black pepper to taste
• 2 cups cooked freekeh, quinoa or brown rice
• 1 cup cooked black or green lentils
• 1 Tbsp. dill (dried) or 3 Tbsp. fresh chopped dill
• 2 cups thinly sliced baby spinach or leafy green
• 1 cup thinly sliced bell peppers
• 1 cup grated carrots
• ½ cup pumpkin seeds