| Bowl |
| 4 | cups brown basmati rice (or quinoa), cooked |
| 4 | cups french lentils (cooked) |
| 1/2 | red onion, thinly sliced |
| 3 | garlic cloves, minced |
| 8 | sundried tomatoes packed in oil, thinly sliced |
| 1 | red or yellow pepper, sliced |
| 3 | tsp capers |
| 1/2 | cup grape tomatoes, halved |
| 250 | mL tahini lemon garlic dressing |
| 2 | handfuls season greens, chopped |
| 250 | mL goat feta, crumbled |
| 1/2 | bunch parsley, chopped |
| kalamata olives |
| Tahini dressing |
| 1/4 | cup tahini |
| 1 | tbsp garlic, minced |
| 3/4 | cup lemon or lime juice |
| 1/4 | cup nutritional yeast |
| 1/2 | cup olive oil |
| 1 | tbsp sea salt |
| 1/3 | cup water (maybe less) |
| 1 | tbsp cracked pepper |
| Main |
| 1. | In a large pan, saute onion, garlic, sundried tomatoes, peppers, capers and salt and pepper. |
| 2. | Add lentils and heat through. |
| 3. | Add tahini dressing, and cook until bubbling. |
| 4. | Add in greens and toss together. |
| 5. | Portion rice/quinoa into 4 bowls. |
| 6. | Spoon mixture over rice. |
| Dressing |
| 1. | Process until smooth. Salt to taste. |