Harvest Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

A base of red quinoa and lentils, topped with baby kale, roasted sweet potato, shaved Brussels sprouts, pumpkin seeds, Feta, grilled chicken, and a balsamic dressing.

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

5 cups (1.25 L) red quinoa, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby kale
5 cups (1.25 L) sweet potato, cut into 1 inch cubes, roasted
5 cups (1.25 L) Brussels sprouts, shaved
2 ½ cups (625 mL) pumpkin seeds
2 ½ cups (625 mL) Feta, crumbled
20 oz (600 g) grilled chicken breasts, sliced, 2 oz (60 g) portions
10 oz (300 mL) balsamic dressing

Directions

To plate this dish, prepare a base of quinoa and lentils in bowls. Top with kale, sweet potato, brussels sprouts, Feta, and pumpkin seeds. Finish each bowl with a 2 oz (60 g) serving of chicken and drizzle of balsamic dressing.

Chef’s Tip:
To take this recipe to the next level, try a 2 oz (60 g) piece of grilled halloumi cheese instead of the Feta, and dress your sweet potato with lemon juice and a touch of paprika.

Nutritional Information

Serving Size: 2 ½ cups (625 mL)
Per serving:
Calories 880
Total Fat 44 g
Saturated Fat 13 g
Cholesterol 90 mg
Carbohydrates 71 g
Dietary Fibre 14 g
Sugar 7 g
Protein 53 g
Sodium 1240 mg
Potassium 1415 mg
Folate 243 mcg

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Lentils.org

Harvest Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

Lentils.org

Ingredients

Directions

Nutritional Information

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