Lentil, Beet & Steak Bowl – Lentils.org

Lentil, Beet & Steak Bowl

  By lentilsorg  ,

October 28, 2020

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  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories650
Sodium620 mg
Potassium1048 mg
Protein34 g
Cholesterol75 mg
Sugar10 g
Total Fat35 g
Saturated Fat10 g
Total Carbohydrates52 g
Dietary Fiber14 g