Cooked - The Whole Bowl - Tali Sauce Recipe {naturally Gluten Free}

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torturedorchard

The Whole Bowl - Tali Sauce Recipe {naturally Gluten Free}

4.0

¼ cup extra virgin olive oil

¼ cup water

¼ cup nutritional yeast (found in bins at health food stores)

1 lemon (juiced)

3 garlic cloves

⅓ cup chickpeas (I used canned Garbanzo beans, drained)

½ tsp mustard powder

¼ tsp cumin

¼ tsp curry powder

¼ tsp turmeric powder

¼ tsp salt

¼ tsp garlic salt

¼ tsp onion salt

⅛ tsp cayenne pepper

4 cups cooked brown rice (use 1 cup per bowl)

1 can black beans (15 oz. (use ¼ can per bowl))

½ cup salsa or pico de gallo (use about 2 tablespoons per bowl)

Tali Sauce (¼ cup per bowl)

½-1 cup sharp cheddar (shredded (use 2 Tbs per bowl))

¼ cup black olives (roughly chopped (1 Tbs per bowl))

¼ cup sour cream (1 Tbs per bowl)

1 avocado (sliced (¼ avocado per bowl))

¼ cup cilantro (fresh, chopped (1 generous pinch per bowl))

Measure out all ingredients and put in a food processor or blender and blend until silky smooth. If you want yours to be more liquidy, 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.)
In the bottom of a bowl place brown rice and beans, then salsa, then ½ the amount of Tali Sauce, then the the cheddar cheese, olives, and on the sides the sour cream and remaining Tali Sauce, and top of with cilantro...yum!

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥣Bowl

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 116 weeks ago

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