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Rainbow Buddha Bowl with Cashew Tahini Sauce
“This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.”
¾ cup unsalted cashews
½ cup water
¼ cup packed parsley leaves
1 tablespoon lemon juice or cider vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon reduced-sodium tamari or soy sauce (see Tip)
¼ teaspoon salt
½ cup cooked lentils
½ cup cooked quinoa
½ cup shredded red cabbage
¼ cup grated raw beet
¼ cup chopped bell pepper
¼ cup grated carrot
¼ cup sliced cucumber
Toasted chopped cashews for garnish (optional)
1Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
2Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.