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.
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.