The Whole Bowl

Bowl

1/2 c. brown rice
1/4 c. red & black beans
2 tbsp. salsa
1 tbsp. black olives
2 avocado slices
2 tbsp. Tlilamook Sharp Cheddar
2 tbsp. Tali sauce
1 tbsp. sour cream
1 pinch cilantro

Tali Sauce

¼ c. extra virgin olive oil
1/2 c. water
¼ c. slivered plain almonds
¼ c. nutritional yeast
Juice of 1 lemon
3 garlic cloves
¼ c. garbanzo beans
½ tsp. ground mustard
¼ tsp each of: cumin, curry powder, turmeric powder, cayenne pepper, salt, garlic salt, onion powder

For the sauce

In a blender, blend all ingredients until silky smooth. To reach desired consistency, add additional water, a tablespoon at a time.

For the bowl

In the bottom of a bowl place brown rice and beans, layer remaning ingredients in the following order: salsa, Tali Sauce, cheddar, olives, sour cream, and avocado slices. Garnish with cilantro.

Notes

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.