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Spring Veggie Bowl with Brown Rice and Tahini Dressing
Spoonful of Plants
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Servings
1
bowl
Ingredients
1x
2x
3x
¾
cup
cooked brown rice
warm
¾
cup
chopped beets
¼
cup
shredded carrots
1
large handful sweet pea lettuce or any baby lettuce leaves
1
small watermelon radish
very thinly sliced
¼
cup
cashews
⅓
cup
tahini
¼
cup
warm water
2
teaspoon
honey
juice from ½ freshly squeezed lemon
½
teaspoon
minced garlic
¼
teaspoon
minced ginger
¼
teaspoon
coarse salt
pinch
of pepper
Instructions
To make the dressing, whisk together the last 8 ingredients until creamy and smooth (adjust salt and pepper to taste) and set aside.
Arrange vegetables and rice in a medium sized bowl and top with dressing (you may have additional dressing left over).
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