Barbecue Lentil Bowls
Ingredients
The lentils
-
1
cup
dried green lentils
-
4
cups
water
-
1
teaspoon
olive oil
-
to taste
Salt and pepper
The veggies
-
1
tablespoon
olive oil
-
4
medium-large
portabella mushroom caps
-
1
large
red bell pepper
-
ΒΌ
cup
barbecue sauce
For serving
-
1
tablespoon
olive oil
-
3
cups
thinly sliced red cabbage
-
to taste
Salt and pepper
-
4
cups
baby kale
-
1
large
ripe avocado
-
to garnish
Sliced green onions and/or chopped cilantro
-
to drizzle
Additional barbecue sauce
Instructions
- Cook the lentils in water, bring to a boil, then simmer until tender.
- Drain excess water, then stir in olive oil, salt, and pepper.
- In a skillet, heat olive oil and cook the mushrooms and red pepper until tender.
- Add barbecue sauce to the cooked veggies and toss to combine.
- In the same skillet, cook the cabbage with olive oil, salt, and pepper until slightly softened.
- Assemble the bowls with baby kale, lentils, veggies, cabbage, avocado, and garnish with green onions/cilantro.
- Drizzle with extra barbecue sauce before serving.
Nutrition Facts (estimated)
Servings
4
Calories
433
Total fat
17g
Total carbohydrates
56g
Total protein
19g
Sodium
254mg
Cholesterol
0mg
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