Spanish Style Nourish Bowl with Cheese Sauce
[Vegan, Gluten-Free]

1. Soak rice and lentils for at least 30 min (but preferably 8 hours or overnight)
2. Drain and rinse the rice and lentils and add them to a medium pot on high heat with 1 1/2 cups water . Bring to a boil then reduce to a simmer, with the lid partially covered. Cooked until all water absorbed and al dente, about 30 min. Note: if the rice and lentils have cooked and are al dente but some liquid remains, simply drain the liquid and let sit on low heat without a lid to allow the excess moisture to evaporate.
3. While rice and lentils are cooking prepare your saute veggies. Add coconut oil and chopped bell peppers to a medium pan and sauté on high heat for 2 minutes, stirring and adding 1 tablespoon water as needed to prevent burning. Add smoked paprika and salt and continue to stir (and add water as needed) for another 2 minutes. Add spiralized zucchini and spinach gently mix it all together and continue to cook for only 1 more minute then remove from heat.
4. Prepare your dressing of choice

For the Vegan Cheese Sauce:

1. Drain and rinse the sunflower seeds then add them to a blender along with the remaining ingredients. Blend on high until smooth and creamy, adding additional water as needed. Store in an airtight container in the fridge. Will last about 2 or 3 days max so eat up quickly!

To Assemble the Bowl:

1. Divide the fresh arugula, cilantro, and tomatoes among the bowls. Top each with 1/2-1 cup cooked rice and lentils and a generous amount of sauteed veggies
2. Drizzle with vegan cheese sauce. Enjoy!