The Whole Bowl - Tali Sauce Recipe - Vegetarian and Gluten Free
Try this The Whole Bowl - Tali Sauce Recipe - Vegetarian and Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup water
- juice of 1 lemon
- 3 garlic cloves
- 1/2 tsp mustard powder
- bowl ingredients:
- for the tali sauce:
- 1/4 cup quality olive oil
- 1/4 cup slivered plain almonds
- 1/4 cup nutritional yeast (found in bins at health food st
- 1/4 cup cooked chickpeas (i used canned garbanzo beans)
- 1/4 tsp each of: cumin curry powder, turmeric powder, cayenne pepper, salt, garlic salt, onion salt
- brown rice (3/4 cup per bowl)
- red & black beans (1/4 cup per bowl)
- salsa (2 tbs per bowl)
- black olives roughly chopped (1 tbs per bowl)
- avocado slices (2 slices per bowl)
- sharp cheddar (2 tbs per bowl)
- tali sauce (1-2 tbs per bowl)
- sour cream (1 tbs per bowl)
- cilantro (1 pinch per bowl)
- Carbohydrate 0.9226125 g
- Cholesterol 0 mg
- Fat 0.041575 g
- Fiber 0.0654999990388751 g
- Protein 0.12505 g
- Saturated Fat 0.00282625 g
- Serving Size 1 1 Serving (15g)
- Sodium 0.552500000250435 mg
- Sugar 0.857112500961125 g
- Trans Fat 0.00429875000000001 g
- Calories 4 calories
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 liquidy, add additional tablespoon by tablespoon of water until desired consistency is reached. The sauce makes enough for 8-10 bowls, so store in the fridge in an airtight container for up to a week if not using all immediately (this sauce also freezes well).Bowl Assembly: In the bottom of a bowl place brown rice and beans, then salsa, then ½ the amount of Tali Sauce, then the cheddar, olives, and on the sides the sour cream and remaining Tali Sauce, and top of with cilantro...yum!
