Big Bowl

Ingredients

• Tali Sauce (for 10 servings)
• ¼ cup chickpeas, cooked
• ¼ cup almonds, chopped
• ¼ cup nutritional yeast
• ¼ cup olive oil
• ¼ cup water
• juice of one lemon
• 3 cloves garlic
• ½ tsp mustard powder
• ¼ tsp each of: cumin, curry powder, turmeric, cayenne pepper, salt, garlic salt, onion salt
• Per bowl:
• ¾ cup brown rice
• ¼ cup red and black beans
• 2 tbsp salsa
• Lettuce, shredded
• 2 tbsp cheddar cheese, shredded
• 2 slices avocado
• 1 tbsp olives, sliced
• Tortilla chips (optional)
• 1 tbsp sour cream or yogurt
• 1-2 tbsp Tali Sauce

Method

1. Put Tali sauce ingredients in a food processor or blender and blend until silky smooth. If it is too thick, add a little water slowly. Can be stored in refrigerator for up to 10 days.
2. Cook brown rice
3. Place bowl ingredients in order from bottom to top.