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


  1. Whisk tahini, vinegar, ginger, garlic and canola oil together until smooth. 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, mushrooms and pumpkin seeds on top of lentil blend in bowls.
  4. Drizzle dressing on top of veggies and serve immediately.