Lentil Rice Bowl with Lime-Tahini Dressing
  • Brown Rice
  • Lentils (Green, Brown and/or Black)
  • Cooked chicken, bite-sized pieces (leave out to make this dish vegan)
  • Carrots, diced
  • Golden beets, diced
  • Cauliflower, bite-sized pieces
  • Super or Power Greens, chopped (I bought a mix from the grocery store produce section)
  • Broccoli Slaw (no dressing, again, I bought a mix from the grocery store produce section)
  • Hummus
  • Chimichurri sauce
  • 3 handfuls grape tomatoes, chopped
  • 1 cucumber, chopped
  • Olive oil
  • 3 limes
  • ⅓ cup tahini (stir well before using)
  • ⅓ cup water
  • 1 garlic clove, minced or pushed through a garlic press
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  1. Combine the juice from 2½ limes, tahini, water, garlic, salt and sugar in a small bowl. Whisk well and set aside.
  2. Roast carrots, beets and cauliflower together in a 425ยบ F oven for 15-20 minutes, or until vegetables are tender. Toss in olive oil and sprinkle with salt before roasting.
  3. Cook brown rice and lentils as directed on the package.
  4. Put tomatoes and cucumbers in a small bowl, drizzle with olive oil and squeeze the juice from the final ½ lime you haven't yet used. Sprinkle with salt and pepper and toss to coat.
  5. In a bowl, layer the ingredients as follows: brown rice, lentils, chicken (if using), roasted vegetables, greens, slaw, spoonful of hummus, spoonful or two of chimichurri sauce, cucumber-tomato mixture. Drizzle generously with the tahnini dressing, mix all together and enjoy!
  6. Tip: I mixed and prepared all the individual ingredients in the containers that I would be storing them in the refrigerator in after dinner was done. It made clean-up much easier!
Recipe by This Week for Dinner at https://thisweekfordinner.com/lentil-rice-bowl-with-lime-tahini-dressing/