| Ingredients: 1/4 Cup(s) oil, olive 1/4 Cup(s) water 3 Tablespoon(s) nutritional yeast 2 juice of # lemon(s) 3 Clove(s) garlic 33/100 Cup(s) tahini 1/2 Teaspoon(s) powdered mustard 1/2 Teaspoon(s) Sea salt 1/2 Teaspoon(s) curry powder 1/2 Teaspoon(s) turmeric 1/2 Teaspoon(s) onion powder 1/2 Teaspoon(s) garlic powder 4 Cup(s) cooked rice, brown short grain 1 Can(s) beans, black 1/2 Cup(s) salsa 1/4 Cup(s) olives, black 1 sliced avocado 1 1/2 Cup(s) shredded cheese, cheddar 1/4 Cup(s) sour cream 1/4 Cup(s) chopped cilantro |
Directions:
1. For the sauce: measure out all ingredients and put in a food processor or blender and blend until silky smooth. If you want yours to be more liquid, add additional tablespoon by tablespoon of water until desired consistency is reached. The sauce makes enough for 4 bowls, so store in the fridge in an airtight container for up to a week if not using all immediately (I've also frozen it and let it thaw before serving, it is also good microwaved and served warm.) 2. Build the bowl with: * 1 C brown rice * .25 can black or pinto beans * .25 cup Yummy Sauce * 2T salsa * 1T black olives (yuck) * 1T sour cream * generous pinch cilantro * 2 slices avocado |