Serves 12

If you have access to electricity at the site, a rice cooker or instant pot can make this meal much easier to prepare.

• ¾ C. Extra Virgin Olive Oil
• ¾ C. Water
• ¾ C. Nutritional Yeast
• 3 Lemons, Juiced
• 9 Garlic Cloves
• 1 C. Canned Chickpeas
• 1 ½ tsp Mustard Powder
• ¾ tsp Ground Cumin
• ¾ tsp Curry Powder
• ¾ tsp Ground Turmeric
• 1 ½ tsp Salt
• ½ tsp Garlic Powder
• ½ tsp Onion Owder
• ¼ tsp Cayenne

1. Combine all ingredients in blender and blend until smooth. Add additional lemon juice and salt as needed.

• 4 C. Uncooked Brown Rice (12 C. Cooked)
• 3 Cans (15 oz) Black Beans
• Salsa
• Tali Sauce 1/4 cup per bowl
• 3 C. Shredded Cheddar Cheese
• 1/4 cup black olives roughly chopped (1 Tbs per bowl)
• 1/4 cup sour cream 1 Tbs per bowl
• 1 avocado sliced (1/4 avocado per bowl)
• 1/4 cup cilantro fresh, chopped (1 generous pinch per bowl)
• Optional shredded chicken

1. Add desired ingredients into bowls and top with Tali Sauce and Salsa.