Black Rice Salad Bowl with Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 1 cup Beet
  • 1 cup Carrots
  • 1 1/2 cup Cherry tomatoes
  • 1 cup Cucumber
  • 2 cloves Garlic
  • 5 cups Lettuce
  • 1/8 tsp Onion powder

• Condiments

  • 2 tsp Maple syrup
  • 4 tbsp Tahini

• Pasta & Grains

  • 1 cup Black rice

• Baking & Spices

  • 1 Sea salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 tbsp Water

Found on thehealthfulideas.com

Ingredients

• 4 tbsp tahini
• 2 tbsp olive oil
• 2 tsp maple syrup
• 2 cloves of garlic, minced
• ⅛ tsp onion powder (optional)
• sea salt & pepper to taste
• 2 tbsp water (start with 1 and add more if needed)
• 1 cup uncooked black rice (makes 2 cups), use red or brown rice if you dont have black
• 1 cup shredded carrots (2-3 carrots)
• 1 cup shredded beet (1 beet)
• 1 cup diced cucumber (1/2 cucumber)
• 1½ cup halved cherry tomatoes (or 4 regular tomatoes, diced)
• 5 cups chopped lettuce of choice
• to serve: tahini dressing, hummus and sesame seeds for decoration

Directions

• Start by making the dressing.
• Place all the ingredients into a small mason jar or a bowl and mix with a spoon to combine. It should be creamy and somewhat thick. Add more water to thin it out if desired.
• Start by cooking the rice according to package information. While thats cooking, shred and dice the vegetables.
• Let the rice cool down a bit before serving.
• Divide the lettuce between the bowls and add about ½ cup of the cooked rice into each bowl.
• Drizzle each salad with 1 tsp or so of the dressing and mix.
• Start adding all the vegetables into the bowls in any order you like.
• Add a spoonful of hummus to each bowl if desired.
• Drizzle each salad with the dressing and decorate with sesame seeds.
• Best enjoyed immediately.