Easy Lentil Bowls
Ingredients
The lentils
-
¾
cup
dry lentils
-
¼
teaspoon
salt
-
½
teaspoon
cumin
-
pinch
Aleppo chili flakes
-
2
teaspoons
olive oil
-
squeeze
lemon juice
The greens and vegetables
-
1½
cups
dark leafy greens (spinach, arugula, kale)
-
1
cup
cauliflower florets (roasted or raw)
-
1
cup
shredded carrots, cabbage, or beets
-
1
medium
bell pepper (thinly sliced, optional)
-
2
tablespoons
nuts or seeds (pumpkin seeds, sunflower seeds, almonds, etc.)
-
to taste
fresh herbs or microgreens (cilantro, parsley, mint, dill)
The tahini sauce
-
to taste
tahini paste
-
to taste
olive oil
-
to taste
lemon juice
-
to taste
fresh garlic
-
to taste
salt and pepper
Optional additions
-
1
medium
avocado (sliced)
-
to taste
pickled red onions
-
to taste
sauerkraut or beet kraut
Instructions
- Cook lentils in salted water until tender, then drain and season with salt, cumin, olive oil, chili flakes, and lemon juice.
- While lentils cook, prepare the tahini sauce.
- Chop or shred the vegetables as desired.
- Assemble the bowls by placing lentils at the bottom, then adding greens, vegetables, herbs, and any optional ingredients.
- Drizzle with tahini sauce and sprinkle with nuts or seeds before serving.
Nutrition Facts (estimated)
Servings
2 bowls
Calories
454
Total fat
17.1g
Total carbohydrates
58.3g
Total protein
23.9g
Sodium
76.2mg
Cholesterol
0mg
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