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Recipe by

Lentils.org

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FiberMax Baja Lentil Bowl

Prep Time: 25 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Dressing
  • 1 cup (250 mL) plain Greek yogurt
  • ½ cup (125 mL) lime juice
  • ½ cup (125 mL) fresh cilantro, packed
  • ¼ cup (60 mL) olive oil
  • 2 Tbsp (30 mL) honey
  • 1 Tbsp (15 mL) garlic, minced
  • 2 tsp (10 mL) cumin
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • Bowl
  • 5 cups (1.25 L) cooked whole red (brown) lentils
  • 5 cups (1.25 L) cooked brown rice
  • 2 ½ cups (625 mL) roasted chickpeas
  • 2 ½ cups (625 mL) roasted corn kernels
  • 2 ½ cups (625 mL) shredded green cabbage
  • 2 ½ cups (625 mL) pico de gallo (prepared)
  • 2 cups (500 mL) avocado, diced
  • 1 cup (250 mL) crumbled cotija cheese
  • ½ cup (125 mL) fresh cilantro leaves

Directions

  1. In a blender, combine yogurt, lime juice, cilantro, oil, honey, garlic, cumin, paprika, salt, and pepper. Blend until smooth. Refrigerate until service.
  2. Heat lentils, brown rice, and roasted corn separately and hold hot for service.
  3. For each bowl, portion ½ cup (125 mL) lentils and ½ cup (125 mL) rice. Top each bowl with ¼ cup (60 mL) chickpeas, ¼ cup (60 mL) corn, ¼ cup (60 mL) cabbage, and ¼ cup (60 mL) pico de gallo. Add 3 Tbsp (45 mL) avocado and 1 ½ Tbsp (20 mL) cotija cheese.
  4. Drizzle each bowl with 2 Tbsp (30 mL) smoky cilantro-lime dressing. Finish with cilantro and serve immediately.
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