Nutritious by Gabby

Delicious Crispy Lentil Bowl Recipe for Healthy Meal Prep

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Crispy Lentil Bowl

Nutritious? Check. Flavorful? Check. Loaded with healthy veggies? Check. What’s not to love about this bowl? All the delicious elements come together to make an even tastier bowl. This is another great recipe for meal prep or even a healthy weeknight dinner. When you make this recipe you’ll get protein, healthy fats, super nutritious veggies, and a great deal of fiber. Let’s make it together!

Meal Prep Friendly

One recipe of this makes about eight nutritious bowls so you’ll be totally set for the week! If you’re not making this for a meal prep and instead making it as a weeknight dinner, I would recommend halving the recipe to four servings instead of eight. When I make this recipe, I like to prep and store all of the ingredients separately. Then, when I’m ready to make lunches, I’ll assemble the bowls. However, if prepping the bowls ahead of time is better for you, go for it!

What Equipment Do I Need?

  • Small Pot
  • Cutting Board & Knife
  • Measuring Cup & Spoons
  • Two Baking Sheets
  • Parchment Paper

Ingredients

  • Canned Lentils
  • Extra Virgin Olive Oil
  • Garlic & Onion Powder
  • Dry Quinoa
  • Sweet Potatoes
  • Red Onion & Rice Vinegar or Pickled Red Onions
  • Kale
  • Lemon Juice
  • Avocados
  • Hummus

Substitutions

  • Quinoa – You can swap out the quinoa for gluten free rice but you will lose some of the protein in this bowl if you do.
  • Sweet Potato – If you don’t like sweet potatoes, you can swap this out for russet potatoes.
  • Spices – Feel free to play around with the spices – adding or changing as you’d like.
  • Extra Toppings – You can also add to the toppings on this bowl with a nice crunch from pumpkin seeds, sunflower seeds, cashews, or sliced almonds.

Recipe

Crispy Lentil Bowl

A great meal prep lunch for anytime of year! Filling, protein packed, energy dense, and fiber rich – this is an all around a great meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Lunch, Main Course
Servings 8 bowls

Ingredients
  

Crispy Lentils

  • 4 cans lentils
  • 2 tbsp extra virgin olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder

Bowl

  • 3 cups dry quinoa
  • 3 sweet potatoes
  • 1 red onion or jar of pickled onions
  • rice vinegar (If you’re pickling your own onions)
  • 16 oz kale
  • 4 avocados
  • 1 large container of hummus
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Cook the quinoa according to package directions.
  • Preheat the oven to 400℉ and prepare two baking sheets by lining them with parchment paper.
  • Dice the sweet potatoes and add to one baking sheet. Drizzle with extra virgin olive oil and add desired spices.
  • Drain and rinse the cans of lentils. Lay the lentils on the other baking sheet and drizzle with extra virgin olive oil along with onion and garlic powder.
  • Cook the sweet potatoes for 25 to 30 minutes and the lentils for 20 to 25 minutes – tossing halfway through for an even cook.
  • If you’re making your own pickled onion, slice the red onion and add to a bowl. Cover with rice vinegar – cover the bowl and store in the fridge.
  • Once all ingredients are cooked, to make one bowl – 1 cup of cooked quinoa, 1 cup kale massaged with 1 tbsp lemon juice and 1 tbsp extra virgin olive oil, 1/3 cup cooked sweet potatoes, 3/4 – 1 cup crispy lentils, 1/4 cup pickled onion, 1/2 avocado – sliced, and 2 tbsp of hummus.
Keyword bowls, dairy free, gluten free, lentils, lunch recipes, meal prep recipes, plant based, vegan

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