Mediterranean Bowl
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Lentils.org

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Mediterranean Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

A base of quinoa and lentils, topped with cucumbers, tomato, red onion, sliced almonds, romesco sauce, and 2 oz of grilled chicken.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) tri-colored quinoa, cooked
  • 5 cups (1.25 L) whole green lentils, cooked
  • 10 cups (2.5 L) mixed greens
  • 10 cups (2.5 L) grape tomatoes, halved
  • 5 cups (1.25 L) cucumber, sliced into thin semi-circle pieces
  • 5 cups (1.25 L) red onion, thinly sliced
  • 2 ½ cups (625 mL) sliced almonds
  • 20 oz (600 g) grilled lemon chicken breast*, sliced into 2 oz (60 g) portions
  • 10 oz (600 mL) roasted red pepper sauce

Directions

  1. To plate this dish, prepare a base of quinoa, lentils, and greens in bowls. Top each bowl evenly with tomatoes, cucumber, red onion, and almonds. Finish with a warm 2 oz (60 g) serving of chicken and a drizzle of roasted red pepper sauce.

*To make Lemon Chicken Marinade:
Combine: ¼ cup (60 mL) olive oil, ⅓ cup (75 mL) lemon juice, 1 Tbsp (15 mL) dried oregano, 2 Tbsp (30 mL) garlic puree, ½ tsp (2 mL) salt, ½ tsp (2 mL) black pepper.

Chef’s Tip:
To take this recipe to the next level, try throwing in some capers or even switching out the roasted red pepper sauce for a delicious agrodolce, to take the Mediterranean feel to the Italian coast.

Nutritional Information

  • Serving Size: 2 ¾ cups (675 mL)
  • Per serving:
  • Calories 560
  • Total Fat 21 g
  • Saturated Fat 2 g
  • Cholesterol 60 mg
  • Carbohydrates 68 g
  • Dietary Fibre 18 g
  • Sugar 10 g
  • Protein 39 g
  • Sodium 520 mg
  • Potassium 1175 mg
  • Folate 279 mcg

Tags

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