1 garlic clove, minced or pushed through a garlic press
¾ teaspoon salt
1 teaspoon sugar
Instructions
Combine the juice from 2½ limes, tahini, water, garlic, salt and sugar in a small bowl. Whisk well and set aside.
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.
Cook brown rice and lentils as directed on the package.
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.
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!
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/