This is the perfect recipe to meal prep during those chilly winter months. It‘s plant based, gluten free, and packed with protein from the lentils and wild rice. Make this recipe on the weekend then eat it for lunch all week long!
A Great Meal Prep!
As mentioned, this is the perfect recipe for meal prepping in those chilly winter months. One recipe creates about six bowls, which, if you’re prepping for just yourself, this is plenty! If you’re prepping for more than just yourself, feel free to double the recipe as needed. What makes this a great meal prep? It’s a filling and protein packed lunch! Store the separate ingredients in the fridge when not consuming, then throw the bowl together each day for work, school, or whatever.
What Cooking Tools Will I Need for This?
You will need two pots – one to cook the lentils in and the other to cook the rice in. Additionally, you will need a large mixing bowl, cutting board, and chopping knife for the potatoes and broccoli. A baking sheet is required for baking the veggies and a silicone baking mat to prevent the veggies from sticking to the pan is optional. If you don’t have a silicone baking mat, not a problem, just use extra virgin olive oil to grease the pan instead.
Are There Other Items I Can Add to this Bowl?
Absolutely! You could add sliced avocado, other veggies such as arugula, spinach or roasted carrots, even pickled red onions would be a great addition to this bowl. Feel free to get creative and listen to your taste buds on this one!
Ingredients
For the Bowl
- Gluten Free Wild Rice Blend
- Dry Black Lentils – Make sure they are gluten free! Some brands have cross contamination.
- Russet Potatoes
- Broccoli Florets
- Cumin
- Garlic Powder
- Onion Powder
- Extra Virgin Olive Oil
Lemon Tahini Dressing
- Tahini
- Warm Water – Start with the minimal amount to add for this. Then, if you’d like a thinner dressing, feel free to add more after including the remaining ingredients. Tahini will often thicken when put in the fridge as well.
- Lemon Juice
- Maple Syrup
Substitutions
- Gluten Free Wild Rice Blend – If you’d prefer a different rice, that’s an easy swap to make.
- Dry Black Lentils – Green lentils would also work with this recipe.
- Veggies – Feel free to swap out or add to the veggies in this bowl.
- Spices – You’re always welcome to ditch a spice or add more.
- Maple Syrup – If you’re not vegan, you can switch this out for honey. However, honey can be slightly sweeter so you may want to add a little less. Agave nectar is also an option.
Recipe
Warm Lentil Bowl
Ingredients
For the Bowl
- 6 cups cooked gluten free wild rice blend
- 2 cups dry black lentils (check to make sure gluten free)
- 2 russet potatoes
- 24 oz broccoli florets
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp extra virgin olive oil
Lemon Tahini Dressing
- 1/2 cup tahini
- 1/2 – 3/4 cup warm water (Start with 1/2 cup and add more if you want a thinner dressing)
- 3 tbsp lemon juice
- 1 1/2 tbsp maple syrup
Instructions
- Cook the lentils according to package instructions.
- Preheat the oven to 425℉. Grease a baking sheet with extra virgin olive oil or line with a silicone baking mat.
- Cut your potatoes into 1“ cubes. Add to a large mixing bowl.
- Add the broccoli florets to the bowl.
- Pour the extra virgin olive oil over the broccoli and potatoes. Add the cumin, onion powder, and garlic powder. Mix.
- Dump the potatoes and broccoli florets onto the baking sheet. Cook for 40 minutes.
- While everything is cooking, make your lemon tahini dressing. Combine all ingredients in a bowl and whisk together (start with 1/2 cup of warm water and add more if you want a thinner dressing). Store in the fridge.
- To make a bowl: 1 cup rice, 1/2 cup cooked lentils, large scoop of veggies, top with a drizzle of dressing.
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