Mediterranean Lentil Bowl

makes 2 servings


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


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.