This is my take on Oregon’s famous Whole Bowl recipe (my version is lower in fat, sodium & carbs) – Make the Tali Sauce & rice, shred the cheese, chop the cilantro & olives ahead and you can put it together in 2 minutes.
This recipe serves 4 people
For MY “Tali” Sauce: Blend all the sauce ingredients in a food processor or blender
1/8 cup extra virgin olive oil
3/8 cup water
1/4 cup nutritional yeast
juice & zest of one lemon: the juice goes into the processor, retain the zest as garnish)
3 cloves of garlic
1/3 can of garbanzo beans (about 5 ounces), drained and rinsed or cook your own from dried beans
1/4 tsp: cumin, curry, tumeric, dried garlic, dried onion.
1/8 tsp cayenne.
1/2 tsp dried mustard
For the Bowl:
3 cups cooked brown rice
15-25 oz cooked beans (you can use remaining garbanzos plus any other beans you’d like including dal)
1/2 cup salsa (choose your preferred heat)
1/4 cup mixed olives, chopped
1/2 avocado, sliced (slice just before serving to retain the color of the avocado)
1/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Arrange bowls (each bowl gets 1/4 of each ingredient) starting with rice, then beans, salsa, 1/2 the sauce, the cheddar, & olives. Top with avocado and cilantro and drizzle with extra sauce if you’d like. Garnish with lemon zest. You can also serve this family style in one large bowl.
If you use one of the mini avocados, use the entire fruit.
I use brown basmati rice but experiment with your favorites- in fact you can easily use leftover rice from take out.
The original recipe calls for salt – I omitted it due to personal preference. The olives, cheese, salsa all contribute enough salt to the recipe for me.
If you feel the sauce is too thin, you can increase the olive oil a bit and then decrease the amount of water.
Finally any leftover Tali Sauce can be used in many other dishes – be on the lookout for my stuffed eggplant dish coming to CUTTP soon.