Garden Veggie Buddha Bowl with Lentils & Tahini Sauce

Ingredients

Tahini Dressing
• 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) olive oil
• 3 Tbsp (45 ml) boiling water
• Salt, ground black pepper, to taste
Bowl Base
• 2 cups (500 ml) cooked brown rice
• 1 cup (250 ml) cooked black (Beluga) or green lentils
• Salt, ground black pepper, to taste
• 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
• 1/2 cup (125 ml) pumpkin seeds

Instructions

1. WHISK tahini, vinegar, ginger, and garlic together until sooth. Add boiling water to thin out. Season with salt and pepper and reserve.
2. TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
3. DIVIDE spinach, peppers, carrots, and pumpkin seeds on to top of lentil blend on bowls.
4. DRIZZLE dressing on top of veggies and serve immediately.