sweetphi
For the Tali Sauce: – ¼ cup extra virgin olive oil – ¼ cup water – ¼ cup nutritional yeast – 1 lemon juiced – 3 garlic cloves – 1/3 cup chickpeas – ½ tsp mustard powder – ¼ tsp cumin – 1/4 tsp curry powder – 1/4 tsp turmeric powder – 1/4 tsp salt – 1/4 tsp garlic salt – 1/4 tsp onion salt – 1/8 tsp cayenne pepper
Bowl Ingredients: – 4 cups cooked brown rice – 1 can black beans – 1/2 cup salsa or pico de gallo – Tali Sauce – 1/2-1 cup sharp cheddar shredded – 1/4 cup black olives – 1/4 cup sour cream – 1 avocado sliced – 1/4 cup cilantro
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.
Bowl Assembly: In the bottom of a bowl place brown rice and beans, then salsa, then Tali Sauce, then the the cheddar cheese, olives, sour cream and remaining Tali Sauce, and top of with cilantro!
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!