Today I have a recipe to share with you that is now my favorite. It’s a lentil rice bowl with lime-tahini dressing. That may or may not sound good to you, but no matter what you are thinking right now I promise you will like it. Well, okay, there may be someone out there not down for the lentil rice bowl but I kind of doubt it.

Last week I had a photography job in Orange County. I needed to grab lunch on the road and noticed a place called CAVA. Now that I’m not eating wheat, dairy and sugar and my diet is still quite strict (waiting to get that allergy testing done!), eating out is tricky. CAVA looked like it could be promising so I decided to give it a try. I am so glad that I did, I love this restaurant!

Heartbreakingly, we do not have a CAVA restaurant anywhere near my house. (Insert trombone.) I think the best way to describe CAVA is that it is essentially a Mediterranean-inspired Chipotle. You create a bowl, choosing your grains, greens, proteins, veggies, etc. While there were ingredients that did have wheat and dairy, there were plenty that did not. There was so much to choose from it made me happy! I ended up creating a lentil rice bowl with lime-tahini dressing and was, quite frankly, surprised how much I liked it.

I had a bit of my bowl left over when I picked up Owen from school. He ended up stealing the rest of my lunch…I have never seen him inhale unidentified vegetables and grains that way! For the last week he has been begging me to recreate the bowl at home, so last night I gave it a go.

This is my new favorite meal. It took some effort to get all the ingredients prepared, but the final dish was worth it. And now I have a fridge full of ingredients I can easily throw together for lunch or leftover dinner this week.

I did include leftover rotisserie chicken in our bowls to use it up, but you could easily leave the meat out and the bowl would be just as delicious…and completely plant based! Yay for delicious vegan food! (Update: the last time Nate and I ate this, we decided it really truly does not need chicken. This bowl is hearty and filling and delicious without meat.)

I am going to list below exactly how I built our bowls. Obviously you can mix and match ingredients or come up with your own creation. The CAVA menu provides some pretty great cooking inspiration, click here to check it out. (CAVA also has locations in 9 states as well as Washington D.C. If you live near one, I highly recommend it. Go and enjoy it for me!)

Lentil Rice Bowl with Lime-Tahini Dressing

 

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Author: Jane Maynard

Ingredients

• 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

Instructions

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 425º 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!

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OTHER RECIPES YOU MAY LIKE:

• Homemade Salad Dressing
• Sweet Potato and Black Bean Burritos with Jalapeno Slaw
• Grilled Radicchio with Orange and Balsamic

EQUIPMENT I USED TO MAKE THIS RECIPE:

• OXO Good Grips Mixing Bowl Set with Handles
• Aluminum Half Sheet Pan
• Olive Oil Cruet
• Wusthof Classic Chef’s Knife