6 servings
Preparation time: 10 minutes
Tahini Dressing - Ingredients:
3 tbsp tahini (sesame paste)
3 tbsp rice vinegar
1 tsp grated ginger
1 garlic clove, minced
3 tbsp canola oil
3 tbsp boiling water
Salt and ground black pepper, to taste
Bowl Base - Ingredients:
2 cups cooked brown rice
1 cup cooked black (Beluga) or green lentils
Salt and ground black pepper, to taste
3 tbsp chopped dill
2 cups thinly sliced baby spinach
1 cup thinly sliced red peppers
1 cup grated carrots
1 cup enoki or other mushrooms sliced
1/2 cup pumpkin seeds
Instructions:
- Whisk tahini, vinegar, ginger, garlic and canola oil together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
- Toss hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
- Divide spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.
- Drizzle dressing on top of veggies and serve immediately.