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Lentils.org

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Lentil, Beet & Steak Bowl

Prep Time: 15 Minutes

Total Time: 30 Minutes

Servings: 10

A base of lentils and tri-color quinoa, topped with baby kale and spinach, radishes, blackberries, Goat’s cheese, golden beets, grilled steak, and a lemon-dill aioli.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) tri-color quinoa, cooked and cooled
  • 5 cups (1.25 L) whole red lentils, cooked and cooled
  • 5 cups (1.25 L) baby kale
  • 5 cups (1.25 L) baby spinach
  • 2 cups (500 mL) radishes, thinly sliced
  • 2 cups (500 mL) blackberries, halved
  • 1 ½ cups (375 mL) crumbled Goat’s cheese
  • 4 cups (1 L) baby golden beets, boiled, peeled and quartered
  • 20 oz (567 g) flank steak, grilled and thinly sliced
  • 10 oz (295 mL) lemon dill aioli, prepared

Directions

  1. In one mixing bowl, combine quinoa and lentils. In another mixing bowl, combine kale and spinach. Divide each mixture equally among 10 shallow bowls.
  2. Top each bowl with equal amounts radishes, blackberries, beets, and Goat’s cheese.
  3. Finish each bowl with 2 oz (60 g) steak and a 1 oz (25 mL) drizzle of lemon dill aioli.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 650
  • Total Fat 35 g
  • Saturated Fat 10 g
  • Cholesterol 75 mg
  • Carbohydrates 52 g
  • Dietary Fibre 14 g
  • Sugar 10 g
  • Protein 34 g
  • Sodium 620 mg
  • Potassium 1048 mg
  • Folate 348 mcg

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