Recipe Image

Rainbow Buddha Bowl with Cashew Tahini Sauce

  • 20 m
  • 20 m
Sylvia Fountaine
“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.”

Ingredients

    • 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)

Directions

  • 1 Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
  • 2 Place 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.
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