Roasted Lentils & Quinoa Bowl (and lots of other stuff)
Roasted Lentils & Quinoa Bowl (and lots of other stuff)
by doughmancer
1 Comment
doughmancer
I’ve been prepping mostly-plant-based bowls like this over the past few weeks (when I think I’ll have the motivation to go through several piles of dishes).
* Chicken skewers (pre-cooked, from Costco) * [Roasted potatoes](https://cookingforpeanuts.com/crispy-roasted-potato-bites/) * Eggplant (1 whole diced, EVOO, basic seasonings, and microwaved for 12 minutes on coffee filters) tossed with canned northern beans * Roasted Brussels sprouts (1 pound, tossed with EVOO, basic seasonings, and roasted at 425 for ~20 min) * Roasted mushrooms (16 oz, sliced, tossed with EVOO, basic seasonings, and sautéed on medium heat until most liquid is evaporated) * Arugula (a handful tossed with a teaspoon each of EVOO, lemon juice, Dijon, and rice vinegar) topped with chopped walnuts * And topped with 1/3 an avocado, a sprinkle of feta cheese, and one sliced green onion
It’s an absolute pain to prep, but it provides a variety of tastes and textures that makes it super interesting to eat for me, a person who has a really difficult time getting excited about leftovers. I could have it every day!
1 Comment
I’ve been prepping mostly-plant-based bowls like this over the past few weeks (when I think I’ll have the motivation to go through several piles of dishes).
It’s centered around this [High-Protein Roasted Lentils & Quinoa Bowl](https://cookingforpeanuts.com/high-protein-roasted-lentils-quinoa-bowl/) recipe, including the quick pickled carrots, yogurt dill sauce, and tomato chutney listed on the recipe page.
To this week I also added:
* Chicken skewers (pre-cooked, from Costco)
* [Roasted potatoes](https://cookingforpeanuts.com/crispy-roasted-potato-bites/)
* Eggplant (1 whole diced, EVOO, basic seasonings, and microwaved for 12 minutes on coffee filters) tossed with canned northern beans
* Roasted Brussels sprouts (1 pound, tossed with EVOO, basic seasonings, and roasted at 425 for ~20 min)
* Roasted mushrooms (16 oz, sliced, tossed with EVOO, basic seasonings, and sautéed on medium heat until most liquid is evaporated)
* Arugula (a handful tossed with a teaspoon each of EVOO, lemon juice, Dijon, and rice vinegar) topped with chopped walnuts
* And topped with 1/3 an avocado, a sprinkle of feta cheese, and one sliced green onion
It’s an absolute pain to prep, but it provides a variety of tastes and textures that makes it super interesting to eat for me, a person who has a really difficult time getting excited about leftovers. I could have it every day!