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) canola 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

½ cup (125 mL) pumpkin seeds