Lentils.org

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Lentils.org

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Protein Crunch Bowl

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    4 cups (1 L) butternut squash ribbons, from 2lb of butternut squash (see method below)

    2 Tbsp (30 mL) canola oil

    ¼ tsp (1 mL) salt

    ¼ tsp (1 mL) pepper

    5 cups (1.25 L) red cabbage, thinly shaved

    ½ cup (125 mL) lime juice

    2 Tbsp (30 mL) smoked paprika

    5 cups (1.25 L) brown basmati rice, cooked and cooled

    5 cups (1.25 L) whole red lentils, cooked and cooled

    5 cups (1.25 L) brussel sprouts, thinly shaved

    4 cups (1 L) pea shoots

    2 cups (500 mL) chili lime cashews, prepared

    2 cups (500 mL) pomegranate arils

    20 oz (567 g) cooked chorizo crumble

    10 oz (295 mL) tandoori ranch*


Directions

  1. Pre-heat oven to 425⁰F (220⁰C).
  2. Halve the butternut squash lengthwise, remove the seeds and skin. Using a vegetable peeler, peel the squash into long thin ribbons. Toss strips with oil, salt, and pepper.
  3. Spread ribbons evenly onto a baking sheet and bake for 15-20 minutes until tender.
  4. While the squash is roasting, place cabbage, lime juice, and paprika into a mixing bowl and toss well. Let sit for 10 minutes to lightly marinate.
  5. To plate this dish, prepare a base of rice and lentils divided evenly among 10 shallow bowls.
  6. Top each bowl with equal amounts cabbage, Brussels sprouts, pea shoots, and squash ribbons.
  7. Finish each bowl with cashews, pomegranate, 2 oz (60 g) of chorizo and a 1 oz (25 mL) drizzle of tandoori ranch.

*Tandoori Ranch:
Combine 10 oz (295 mL) ranch dressing with 1 Tbsp (15 mL) tandoori seasoning


Nutritional Information

  • Serving Size: 2 ¾ cups (675 mL)
  • Per serving:
  • Calories 810
  • Total Fat 41 g
  • Saturated Fat 11 g
  • Cholesterol 50 mg
  • Carbohydrates 83 g
  • Dietary Fibre 18 g
  • Sugar 14 g
  • Protein 33 g
  • Sodium 1610 mg
  • Potassium 866 mg
  • Folate 211 mcg