Rainbow Buddha Bowl with Cashew Tahini Sauce

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 20 Minutes, Servings: 1

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
• 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

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.

Nutritional Information

Per Serving: 361 Calories, Total Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 54 g, Fiber: 14 g, Total Sugars: 9 g, Added Sugars: 0 g, Protein: 17 g, Sodium: 139 mg, Potassium: 941 mg, Folate: 292 mcg, Calcium: 77 mg