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Rainbow Buddha Bowl with Cashew Tahini Sauce
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 (see Tip)
  • 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 (optional)
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