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Ingredients
  • subheading: For the Tali Sauce:
  • 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
  • subheading: Bowl Ingredients:
  • 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 to 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)
Steps
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