Mediterranean Lentil Bowl
Mediterranean Lentil Bowl
makes 2 servings
Ingredients
1 small (about 1/2 cup) purple potato or sweet potato
1/4 cup chickpeas
1 tsp. curry powder
1 cup lacinato kale
Avocado or olive oil for roasting & sautéing
2 Tbsp. hummus
1 tsp. lemon juice
1 tsp. paprika
1/2 cup prepared lentils
A handful of bean sprouts
1 fresh radish, sliced
1 tsp. sesame seeds
Sea salt and pepper to taste
Directions
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Slice potato into 1/4-inch rounds. Place in a small bowl and drizzle with oil and a pinch of salt and pepper. Place potato slices on one side of prepared baking sheet.
3. Place chickpeas in the small bowl and drizzle with oil, curry powder, and a pinch of salt and pepper. Place on the other side of the baking sheet. Roast for about 7 minutes of until potatoes are tender.
4. While potatoes and chickpeas are roasting, sauté the kale over medium heat. Coat a sauté pan with about 1/2 Tbsp. oil. Add kale and season with a pinch of salt and pepper. Sauté for about 3-4 minutes until just tender.
5. Mix together the hummus, lemon juice, and paprika in a separate bowl. In wide, shallow bowls, arrange roasted potatoes, curried chickpeas, sautéed kale, and lentils. Add bean sprouts, radish, and hummus mixture. Sprinkle with sesame seeds.